Chef Roger Friedman
Cleveland Range
Cleveland, OH

The pound cake has been around since the 1700's, originally created as an alternative to the more time-intensive yeasted cakes of the time. It was traditionally made from one pound of each of eggs, butter, sugar, and flour. Hence the name "Pound" cake. The recipe below simplifies the pound cake enchantment and is greatly enhanced with a sweet fresh lemon glaze. I hope you enjoy preparing it and even more devouring it!

• 16 Tbsp. (2 sticks) unsalted butter, plus 1 Tbsp., softened, for greasing pan
• 1 1/2 cups (6 ounces) cake flour, plus 1 Tbsp. for dusting pan
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 cups (83/4 ounces) sugar
• 2 Tbsp. grated zest plus 2 tsp. juice from 2 medium lemons
• 4 large eggs
• 1 1/2 tsp. vanilla extract

• 1/2 cup (31/2 ounces) sugar
• 1/4 cup juice from 1 or 2 medium lemons

Make this glaze while the cake is cooling. Combine the ingredients in a small saucepan and bring to a boil. Stir occasionally to ensure sugar is dissolved. Once it reaches a boil, reduce the heat to low and simmer until slightly thickened, about 2 minutes.

Adjust the oven rack to the middle position and preheat oven to 350°F. Grease a 9 x 5-inch loaf pan with 1 Tbsp. softened butter and dust with 1 Tbsp. of cake flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt then set aside.

In a glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (This can be done in a small saucepan on stovetop over medium heat, as well) Once melted, whisk butter thoroughly to reincorporate any separated milk solids.

In food processor, process sugar and lemon zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined; about 5 seconds. With machine running, slowly add melted butter in a steady stream through feed tube. (When done mixing, the batter should resemble thick pancake batter and be very fluid) Transfer mixture to a large bowl. Sift flour mixture over eggs in three increments, whisking gently after each addition until just combined.

Pour batter into prepared pan and bake for 15 minutes. After 15 minutes, reduce oven temperature to 325°F and continue to bake until deep golden brown and a toothpick inserted into center comes out clean (approx. 35 minutes). Rotate the pan halfway through bake time. When done, cool in the pan for 10 minutes, then turn onto a wire cooling rack and allow to cool to room temperature, at least 1 hour.

After removing cake from pan, poke random holes on cake top and sides with a toothpick. Brush top and sides with lemon glaze and cool to room temperature. Garnish with fresh whipped cream and mint sprig or sprinkle liberally with powdered sugar.