Lemon Pound Cake
Yield: 6-7 Loafs
Ingredients Part I:
| Butter |
2 Lbs |
Butter Should Be At Room Temperature |
| Sugar |
3 ½ Lbs |
|
Ingredients Part II:
| Flour (A/P) |
2 Lb |
13 Oz |
Sift Together 3 Times The Flour, Salt And Baking Soda |
| Salt |
2 Tsp |
|
|
| Baking Soda |
2 Tsp |
|
|
| Lemon Zest |
4 Tsp |
|
Stir In The Lemon Zest And Set Aside. |
Ingredients Part III:
| Sour Cream |
1 Qt. |
Eggs Should Be At Room Temperature. |
| Vanilla |
4 Tsp. |
Slightly Beat The Eggs, Mix In The Sour Cream And Vanilla |
| Eggs |
12 Ea. |
|
Method:
- Using A Paddle Cream The Butter And Sugar Together On 2nd Speed Until Fluffy. (Should Take About 3-4 Minutes).
- Add Flour Mixture To The Butter And Mix Until Just Blended.
- Add Sour Cream Mixture And Mix Until Blended.
- Scale Into Loaf Pans And Bake At 3500f Until A Tooth Pick Or Skewer Comes Out Clean.
| Lemon Glaze: |
8 Oz |
Lemon Juice |
8 Oz |
Sugar |
Bring Mixture To A Boil, Then Brush On To Fully Baked Cakes
While Cakes Are Still Hot.
Source: Chef Ronald Ng, CCSF |
