[click image]...
Especially Meyer lemony. If you use regular lemons, you'll probably have to use more... not as juicy....
puond cake:Then glop that shit onto each slice of pound cake until there isn't any left. Don't share.
2 cups cake flour (not self-rising)
1 tsp baking powder
¼ tsp salt
zest of 5 lemons (about ¼ cup)
2 sticks (½ lb) unsalted butter, softened
2 cups sugar
6 large eggs
1 ½ teaspoons vanilla extract
¼ cup fresh lemon juice
¼ cup whole milk
glaze:
1 cup plus 1 Tbs powdered sugar
2 Tbs fresh lemon juice
Lightly grease and flour a 2-quart kugelhopf pan or bundt pan. Knock out excess flour. Place a rack in the center of the oven and preheat oven to 325°.
In a medium bowl, whisk together the dry ingredients and zest. Cream the butter and sugar in a stand mixer or with an electric mixer until pale and fluffy, 2-3 minutes. Add eggs one at a time, beating well after each addition; then add vanilla. Reduce mix speed to low and beat in ⅓ of the flour, the milk, another ⅓ of the flour, the lemon juice, and the remaining flour, beating until just combined and scraping the sides of the bowl as needed. Pour the batter into the prepared pan and bake until top is browned and a skewer or knife inserted into the center comes out clean [about an hour]. Meanwhile, make glaze by combining powdered sugar and lemon juice until sugar is fully dissolved.
Cool cake in the pan for 15 minutes. Invert on a rack and allow to cool completely before glazing. Put cake on a serving plate and pour glaze over top, allowing it to drip down the sides. If storing for later use, allow glaze to set before covering. This cake keeps well for several days if wrapped and refrigerated; allow to come to room temperature before serving.
lemon cream:
1 ¼ cups sugar
1 egg
6 egg yolks
6 Tbs butter, cut into 6 pieces
freshly squeezed juice of 4 lemons
1 pint heavy whipping cream
Whisk together all ingredients, except cream, in a medium heavy saucepan. Place over medium low heat and cook, stirring vigorously and constantly, until butter melts and mixture starts to thicken. Let it cool. Whip cream with beaters or a stand mixer until it has body, but before it becomes firm. When curd has fully cooled, stir in whipped cream to taste — less for a more pronounced lemon flavor and more for a milder, creamier flavor.
.
