View Large Image Poundcake Recipe Get ingredients: 8 oz (1 cup) butter (unsalted, slightly cooler than room temperature, about 60-65° F, 16-18° C) 5 eggs (large, almost room temperature) 1 1/2 tsp vanilla extract 4 g (1 tbsp) lemon zest (about 1-2 lemons) 2.66 oz (1/3 cup) sour cream (full fat) 4.5 oz (1 cup) flour (all-purpose) 2.25 oz (1/2 cup) cake flour or: 1.6875 oz (1/2 cup minus 2 tbsp) flour (all-purpose) 2 tbsp corn starch 10.5 oz (1 1/2 cups) sugar (white, granulated) 1/2 tsp salt digital scale 1 loaf pan (8-inch) cooking spray medium mixing bowl stand mixer zester spatula sifter whisk glass measuring cup (1 cup or more) 1 tbsp, 1 tsp, 1/2 tsp Lightly grease a loaf pan with cooking spray. Sift into medium mixing bowl: 4.5 oz (1 cup) flour (all-purpose) 2.25 oz (1/2 cup) cake flour or: 1.6875 oz (1/2 cup minus 2 tbsp) flour 2 tbsp corn starch 1/2 tsp salt Whisk until combined (about 30 seconds). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 8 oz (1 cup) butter (chopped into about 4-8 pieces) 10.5 oz (1 1/2 cups) sugar 4 g (1 tbsp) lemon zest If there's anything in the oven, take it out. Set the oven to bake, 325° F (163° C). Mix on medium speed until light and fluffy (about 3 minutes). Crack into a separate bowl: 5 eggs Whisk with a fork until consistent (about 30-60 seconds). Add 1/3 of the eggs at a time to the mixer mixing bowl, scraping the sides of the bowl after each addition. Add to glass measuring cup: 2.66 oz (1/3 cup) sour cream 1 1/2 tsp vanilla extract Stir with a spoon until mixed (a few seconds). Add the sour cream mixture to the mixer mixing bowl (all at once). Attach the plastic guard to the mixer. Mix on low-then-high speed until combined. Set mixer to low speed. Slowly add the dry ingredients to the mixer mixing bowl. Mix until almost all of the dry ingredients are incorporated. Turn off the mixer. Remove the bowl from the mixer. Using a spatula, gently fold together until the dry ingredients are no longer visible. Pour the batter into the pan. The pan should be about 2/3 full. Use a spatula to spread the batter evenly/flatly. Tap the bottom of the pan against the table firmly to remove air bubbles. Place the pan in the oven on the middle rack. Set a timer for 70 minutes (or until a toothpick comes out clean and the entire top has lightly browned). Let cool in the pan. While waiting, make the glaze. Get ingredients: 3 tbsp lemon juice (about 1-2 lemons) 2 tbsp water 2.33 oz (1/3 cup) sugar digital scale juicer small pot skewer spatula glazing brush 1 tbsp Add to small pot: 3 tbsp lemon juice 2 tbsp water 2.33 oz (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 pot 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 glazing brush, brush the glaze over the cake evenly. Let cool in the pan. To serve, run a knife all around the edges of the cake to loosen it. In one swift motion, flip the 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.
