View Large Image Poundcake Recipe Get ingredients: 227 g (1 cup) butter (unsalted, slightly cooler than room temperature, 60-65° F / 16-18° C) 5 eggs (250 g) (large, almost room temperature) 2 lemons 77 g (1/3 cup) sour cream 69 g (1/2 cup) cake flour or: 55 g (1/2 cup minus 1 tbsp) flour (all-purpose) 8 g (1 tbsp) cornstarch 125 g (1 cup) flour (all-purpose) 3 g (1/2 tsp) salt 300 g (1 1/2 cups) sugar (white, granulated) 6 g (1 1/2 tsp) vanilla extract (pure) 1 loaf pan (8-inch) stand mixer glass measuring cup (1 cup or more) mixing bowl (medium) sifter spatula strainer (small) whisk zester cooking spray (or butter) Grease a loaf pan with cooking spray (or butter) lightly. Sift into medium mixing bowl: 125 g (1 cup) flour (all-purpose) 69 g (1/2 cup) cake flour or: 55 g (1/2 cup minus 1 tbsp) flour (all-purpose) 8 g (1 tbsp) cornstarch 3 g (1/2 tsp) salt Whisk until combined (about 30 seconds). Set aside. Attach the paddle to the stand mixer. Zest 2 lemons to get 5 g (1 tbsp) lemon zest. Add to stand mixer bowl: 5 g (1 tbsp) lemon zest Juice 2 lemons to get 45 g (3 tbsp) lemon juice. Strain the juice into a small cup or bowl and set aside. Discard the pulp. Add to stand mixer bowl: 227 g (1 cup) butter (chopped into about 8 pieces) 300 g (1 1/2 cups) sugar Set the oven to bake, 325° F (163° C). Ensure the oven rack is in the middle position. Mix on medium speed until light and fluffy (about 3 minutes). Crack into a separate bowl: 5 eggs (250 g) Whisk until consistent (about 30-60 seconds). Add 1/3 of the eggs at a time to the stand mixer bowl, scraping the sides of the bowl after each addition. Add to glass measuring cup: 77 g (1/3 cup) sour cream 6 g (1 1/2 tsp) vanilla extract Stir with a fork or spoon until mixed (a few seconds). Add the sour cream mixture to the stand mixer bowl (all at once). Mix on high speed until combined. Set stand mixer to low speed. Slowly add the dry ingredients to the stand mixer bowl. Mix on low speed just until the dry ingredients disappear. Do not over-mix. Turn off the stand mixer and remove the bowl. Using a spatula, gently fold together until the dry ingredients are no longer visible. Pour the batter into the loaf pan. The loaf pan should be about 2/3 full. If necessary, use a spatula to spread the batter evenly. Tap the bottom of the loaf pan against the table firmly to remove air bubbles. Bake for 70 minutes (or until a toothpick comes out clean and the entire top has lightly browned). Let cool at room temperature in the loaf pan. Glaze Get ingredients: 67 g (1/3 cup) sugar saucepan (small, 1 litre) juicer pastry brush skewer spatula Add to saucepan: 45 g (3 tbsp) lemon juice 30 g (1/8 cup) water (any temperature) 67 g (1/3 cup) sugar Set heat to medium. Stir frequently with a spatula until the sugar has dissolved (about 2.5 minutes). Turn off the heat. Remove the saucepan from the heat. Poke holes in the cake using a skewer (not too many; about 12 should be enough). Slowly pour the glaze onto the cake. Using the pastry brush, brush the glaze over the cake evenly. Let cool at room temperature in the loaf pan. To serve, run a knife all around the edges of the cake to loosen it. In one swift motion, flip the loaf pan upside down and tap the top edge against the counter. The cake should fall out. Slice into 1 inch thick slices using a serrated bread knife. To store, wrap in plastic wrap and keep unfridgerated for up to 3 days.
