Bill Yosses' Lemon Pound Cake
Source of Recipe
Everyday Food
List of Ingredients
For the cake
4 lemons, preferably Meyer
2 3/4 cups all-purpose flour
1 1/2 cups superfine sugar
1 1/2 teaspoons baking powder
3/4 cup cr�me fra�che or heavy cream
6 large eggs
11 tablespoons unsalted butter, melted
Vegetable-oil cooking spray
For the soaking syrup
1 1/2 cups freshly squeezed lemon juice, preferably Meyer (from 4 to 8 lemons)
1 1/2 cups granulated sugar
For the glaze
4 cups confectioners� sugar
1/2 cup freshly squeezed lemon juice, preferably Meyer (from 2 to 4 lemons)
For assembly
1 cup Raspberry Coulis, optional
Mint Ice, optional
Recipe
1. Make the cake: Preheat oven to 350�. Spray three 7 1/2-by-3 1/2-by-2 1/2-inch or two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray, and line bottoms and long sides with parchment paper. Place on a baking sheet; set aside.
2. Grate zest from lemons; set aside. Remove white pith from lemons. Hold one lemon over a bowl, and cut between the membranes into sections, allowing sections and any juice to fall into bowl. Squeeze juice from membrane. Repeat with remaining 3 lemons.
3. Sift flour, superfine sugar, and baking powder into the bowl of an electric mixer fitted with the paddle attachment. Begin mixing on low speed, then add cr�me fra�che. Increase speed to medium, and beat in eggs, one at a time, beating to incorporate after each addition, then beat in butter. Add lemon segments, juice, and grated zest. Beat for about 30 seconds to combine and break up lemons a bit. Transfer to prepared pans.
4. Bake for 25 minutes. Using a sharp knife, cut an incision lengthwise down middle of each cake. Return to oven and bake until a cake tester inserted in center comes out clean, 30 to 45 minutes more depending on the size of the pans. Transfer to a wire rack to cool for 30 minutes. Do not turn off oven.
5. Make soaking syrup: In a small saucepan, combine lemon juice and sugar, and bring to a boil. Reduce to a simmer, and cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat.
6. Unmold cakes, and transfer to a large baking dish. Pour soaking syrup over cakes, and very gently squeeze the cakes to help syrup absorb. Carefully turn cakes upside down in syrup, and squeeze a bit more. Transfer to a baking sheet lined with a wire rack, and place in oven for 5 minutes. Remove and let cool. Do not turn off oven.
7. Make glaze: In a small saucepan, combine confectioners� sugar and lemon juice. Cook, stirring, over medium heat until sugar dissolves and forms a thick glaze, about 1 minute. Pour over cakes, and return to oven for 30 seconds to set glaze. Cool on wire rack for 30 minutes before slicing.
8. Heat broiler. Slice cakes 1/2 inch thick. Place slices on a baking sheet. Toast under broiler until edges turn golden brown, 30 seconds to 1 minute per side. Drizzle each plate with a little raspberry coulis. Top with 2 slices of cake and a scoop of mint ice; serve immediately.
RASPBERRY COULIS
Makes about 2 cups
Fresh or frozen raspberries may be used.
3/4 cup sugar
18 ounces raspberries(1 1/2 pints)
1. Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.
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