Pound Cake with Lemon-Basil Glaze
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Ingredients
Cake:
10 tablespoons softened butter
1 ¾ cups plus 2 tablespoons granulated sugar, divided
2 ¼ cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
3 large eggs
½ cup low-fat buttermilk
2 tablespoons fresh lemon juice
3 large egg whites
Glaze:
¼ cup baking powder, halved
3 tablespoons chopped fresh basil
1 ½ cups sifted powdered sugar
2 tablespoons fresh lemon juice
Pinch of salt
To make
Prepare the pie in advance and freeze it for up to two weeks. Defrost in the refrigerator and bring to room temperature before frosting. Follow the instructions for applying the frosting in two steps so that it will better soak the cake. A sprig of fresh basil will make a great side dish.
Preheat the oven to 325 degrees.To make the pie, brush a 12-cup baking dish with 1 tablespoon of butter and sprinkle with 2 tablespoons of granulated sugar.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour and the following 3 ingredients (with 1/4 teaspoon salt) in a bowl, mixing well with a whisk. Combine 1 1/2 cups granulated sugar and the remaining 9 tablespoons butter in a large bowl; beat with a mixer on medium-high speed until light and fluffy. Whisk with the zest and extract. Add the eggs, 1 at a time, beating well after each addition. Combine buttermilk and 2 tablespoons of juice. Add the flour and buttermilk mixture alternately to the sugar mixture, starting and ending with the flour mixture.Place the egg whites in a large bowl; beat with a mixer on high speed until soft peaks form, using clean, dry beaters. Add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, whisking until stiff peaks form. Gently add a third of the egg white mixture to the batter; add the remaining egg white mixture. Spoon the batter onto the prepared pan. Bake at 325 degrees for 55 minutes or until a wooden stick inserted in the middle comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Remove pie from pan; cool completely on wire rack.To make the frosting, halve the basil in a small bowl suitable for a microwave oven; reheat in the microwave on high power for 45 seconds. Let stand for 5 minutes. Strain the mixture through a sieve into a bowl; discard the basil. Halve the powdered sugar, 2 tablespoons of juice, and a pinch of salt; whisk together until smooth. Drizzle the cake with half the icing; let stand for 5 minutes or until set. Repeat with the remaining frosting.
Preheat the oven to 325 degrees.To make the pie, brush a 12-cup baking dish with 1 tablespoon of butter and sprinkle with 2 tablespoons of granulated sugar.Lightly pour the flour into dry measuring cups; smooth with a knife. Combine the flour and the following 3 ingredients (with 1/4 teaspoon salt) in a bowl, mixing well with a whisk. Combine 1 1/2 cups granulated sugar and the remaining 9 tablespoons butter in a large bowl; beat with a mixer on medium-high speed until light and fluffy. Whisk with the zest and extract. Add the eggs, 1 at a time, beating well after each addition. Combine buttermilk and 2 tablespoons of juice. Add the flour and buttermilk mixture alternately to the sugar mixture, starting and ending with the flour mixture.Place the egg whites in a large bowl; beat with a mixer on high speed until soft peaks form, using clean, dry beaters. Add the remaining 1/4 cup granulated sugar, 1 tablespoon at a time, whisking until stiff peaks form. Gently add a third of the egg white mixture to the batter; add the remaining egg white mixture. Spoon the batter onto the prepared pan. Bake at 325 degrees for 55 minutes or until a wooden stick inserted in the middle comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Remove pie from pan; cool completely on wire rack.To make the frosting, halve the basil in a small bowl suitable for a microwave oven; reheat in the microwave on high power for 45 seconds. Let stand for 5 minutes. Strain the mixture through a sieve into a bowl; discard the basil. Halve the powdered sugar, 2 tablespoons of juice, and a pinch of salt; whisk together until smooth. Drizzle the cake with half the icing; let stand for 5 minutes or until set. Repeat with the remaining frosting.
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Author:Admin
Published: 11/20/2023 10:29 PM
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