French Lemon Pound Cake
from Flour by Joanna Chang
2 cups cake flour
¾ teaspoon baking powder
½ teaspoon kosher salt
½ cup plus 3 tablespoons unsalted butter, melted and cooled to slightly warm
¼ cup heavy cream, at room temperature
3 tablespoons finely grated lemon zest (about 2 lemons)
1 tablespoon fresh lemon juice (about ½ lemon)
1½ cups granulated sugar
½ cup confectioners' sugar
1 to 2 tablespoons fresh lemon juice (½ to 1 lemon)
Position a rack in the center of the oven , and heat the oven to 350ºF. Butter and flour a 9x5-inch loaf pan.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the butter, cream, lemon zest, and lemon juice. The mixture should have the consistency of a thick liquid. If the butter hardens into little lumps, heat the mixture gently until the butter melts again. Set aside.
Using a stand mixer fitted with the whip attachment, beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon colored.
Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the top of the cake is golden brown and springs back when you press it in the middle. Let cool in pan on a wire rack for at least 30 minutes.
To make the lemon glaze:
While the cake is cooling, in a small bowl, whisk together the confectioners' sugar and enough of the lemon juice to make an easily spreadable, smooth glaze. When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack. Spread or spoon the glaze over the top of the still-warm cake, letting the glaze dribble down the sides.
The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.