Trip’s Lemon Pound Cake
Prep Time: 30 to 35 minutes
Bake Time: 1 hour and 20 minutes
- 1 cup unsalted butter, at room temperature
- 3 cups granulated sugar
- 1 cup heavy cream, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon lemon extract
- ¾ teaspoon butter flavor
- 3 cups cake flour
- ½ teaspoon salt
- 6 large eggs, at room temperature
- 1 ½ teaspoons fresh lemon zest
- Floured baking spray
- ¼ cup hand-squeezed lemon juice
- ½ cup granulated sugar
- ¼ teaspoon butter flavor
- ½ teaspoon lemon extract
- Preheat the oven to 325°F.
- Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.
- While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
- In a liquid measuring cup, whisk together the cream and flavorings.
- Whisk together the cake flour and salt in a bowl and set aside.
- Once the butter and sugar have finished creaming, scrape the sides and bottom of the mixing bowl.
- Add the eggs one at a time with the mixer on low speed, beating well after each addition.
- Scrape the sides and bottom of the bowl again.
- Let the mixture beat on low speed for 5 minutes.
- With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning with the flour mixture and ending with the cream mixture. Mix until well blended.
- Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
- Add the lemon zest and mix well.
- Prepare a large 12-cup Bundt pan with floured baking spray.
- Pour the batter into the prepared Bundt pan until it is about 1 to 1½ inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, use it to make muffins.)
- Bake for 1 hour and 20 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it is done.
- While the cake is in the oven, prepare the glaze.
- Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
- Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Any leftover glaze can be refrigerated for up to 2 weeks.
- Combine all the ingredients in a small bowl and mix with a wire whisk until well blended.
- Whisk until the mixture is smooth and not grainy.