Makes one 9 by 5-inch cake, serving 8
You can use a blender instead of a food processor to mix the batter.
To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering.
This batter looks almost like a thick pancake batter and is very fluid.
The Lemon Glaze (recipe follows) makes the pound cake especially moist and flavorful.
16 tablespoons (2 sticks) unsalted butter, plus 1 tablespoon, softened, for greasing pan
1 � cups (6 ounces) cake flour, plus 1 tablespoon for dusting pan
1 teaspoon baking powder
� teaspoon salt
1 � cups (8 � ounces) sugar
2 tablespoons grated zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 � teaspoons vanilla extract
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Grease a 9 by 5-inch loaf pan with 1 tablespoon softened butter;
dust with 1 tablespoon flour, tapping out the excess.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. In a glass measuring cup or microwave-safe bowl, microwave the butter,
covered with plastic wrap, at full power until melted, 1 to 2 minutes.
(Alternatively, melt the butter in a small saucepan over medium heat.)
Whisk the melted butter thoroughly to reincorporate any separated milk solids.
3. In a food processor, process the sugar and zest until combined, about five 1-second pulses.
Add the lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With the machine running,
add the melted butter through the feed tube in a steady stream (this should take about 20 seconds).
Transfer the mixture to a large bowl.
Sift the flour mixture over the eggs in three steps, whisking gently after each addition until just combined.
4. Pour the batter into the prepared pan and bake 15 minutes.
Reduce the oven temperature to 325 degrees and continue to bake
until deep golden brown and a skewer inserted in the center comes out clean, about 35 minutes,
rotating the pan halfway through the baking time.
Cool in the pan for 10 minutes, then turn onto a wire rack and brush on the Lemon Glaze, if desired.
Cool to room temperature, at least 1 hour.
(The cooled cake can be wrapped tightly in
plastic wrap and stored at room temperature for up to 5 days.)