Description
Jane Parker Gold Pound Cake is a classic, buttery pound cake with a subtle lemon flavor, soaked with a sweet lemon mixture and optionally topped with a tangy lemon glaze. This moist and tender loaf is perfect for dessert or afternoon tea, featuring a lovely dome created by a unique folding technique before baking.
Ingredients
For the Cake:
- 2 cups cake flour (all-purpose flour is also okay)
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 cup granulated sugar
- 14 tablespoons unsalted butter, room temperature
- 4 large eggs, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Soak:
- 2 tablespoons lemon juice
- 2 tablespoons granulated sugar
For the Glaze (optional):
- 2 tablespoons lemon juice
- 6 tablespoons powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 340°F (171°C). Grease a 9x5 loaf pan thoroughly with baking spray and line the bottom with parchment paper to prevent sticking. Set aside for later.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour and baking powder. Set this mixture aside.
- Combine lemon zest and sugar: In a separate bowl, mix the lemon zest with the granulated sugar to infuse the sugar with bright citrus flavor.
- Cream butter and sugar: Using a mixer on medium speed, beat the unsalted butter for 2 to 3 minutes until it becomes smooth, creamy, and lump-free. Gradually add the lemon sugar in four additions, ensuring each addition is fully incorporated before adding the next.
- Incorporate eggs and salt: In another bowl, whisk together the eggs and salt. Slowly add this egg mixture into the butter-sugar mixture in eight portions, mixing well after each addition. Scrape down the sides and bottom of the bowl frequently to ensure everything is thoroughly combined.
- Combine wet and dry ingredients: Sift the dry flour mixture into the wet ingredients. Using a rubber spatula, fold the dry ingredients gently but thoroughly into the wet mixture, continuing until no lumps remain and the batter is smooth.
- Prepare batter in pan: Pour the batter into the prepared loaf pan. Place the pan on a towel and gently tap it against the countertop to release any trapped air bubbles.
- Create batter dome: Use the rubber spatula to press the batter up along the short ends of the loaf pan, forming a concave center. This technique helps the cake rise into a beautiful rounded dome.
- Bake cake: Bake the cake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly.
- Apply soak: While the cake is still warm, use a toothpick to poke holes evenly across the surface of the cake. Mix together the lemon juice and granulated sugar for the soak, then spoon this mixture over the warm cake, allowing it to seep into the holes. Let the cake rest in the pan for 30 minutes to absorb the soak.
- Make glaze (optional): Combine the lemon juice and powdered sugar in a small bowl and whisk until smooth and free of lumps. Remove the pound cake from the pan and drizzle the glaze evenly over the top. Let the glaze set slightly before serving.
Notes
- Using room temperature ingredients ensures better incorporation and a smoother batter.
- The folding technique that creates a concave center is key to achieving the classic rounded dome of this pound cake.
- The soak adds added moisture and an extra burst of lemon flavor, making the cake especially tender.
- The glaze is optional but adds a sweet and tangy finish that complements the pound cake beautifully.
- Line the pan with parchment paper to make removal easier and prevent sticking.
- Check the cake with a toothpick before removing from the oven as oven temperatures can vary.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
