03-04 - March 4th - National Poundcake Day

The pound cake originated in the early 1700's in England, and was favored as the ingredients were easy to remember (a typical pound cake recipe would call for a pound of each ingredient - a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour.) As Pound Cake recipes gained popularity, the reciepe was modified to include liquids and baking powder which were added to make the cake less heavy. Today we can enjoy a variety of pound cakes, from fluffy and lite to thick and rich. 

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened at room temperature
• 1 cup sugar, plus 1/3 cup
• 4 eggs
• 2 teaspoons Cook's Pure Vanilla Extract
• 1/4 cup & 1/3 cup lemon juice

1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
2. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
5. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
6. When the cake is done, let cool in the pan 15 minutes then run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
7. Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is completely used up, including any glaze that has dripped through onto the sheet pan.
8. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.