Aquavit Lemon Pound Cake
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Sugar4 large
Egg (room temperature)2 tbsps
Caraway Seeds1 tsp
Vanilla Extract1 tsp
Lemon Peel (grated)2 cups
All-Purpose Flour (sifted)1.25 tsps
Baking Powder1 tsp
SaltDirections:
1
Transfer to rack and cool 10 minutes
2
Position rack in center of oven and preheat to 350°F
3
Lightly butter 9x5x3-inch loaf pan
4
Line pan with parchment paper
5
Butter paper and dust with flour
6
Using electric mixer, beat 1 cup butter in large bowl until light
7
Gradually add sugar and beat until smooth and fluffy
8
Add eggs 1 at a time, beating after each addition until just combined
9
Beat in aquavit, caraway, vanilla extract and lemon peel
10
Combine flour, baking powder and salt in medium bowl
11
Sift dry ingredients over batter
12
Blend well, using rubber spatula
13
Transfer batter to prepared pan
14
Bake cake until deep-golden-brown crust forms and tester inserted into center comes out clean, about 1 hour 20 minutes
15
Turn out cake onto rack, remove parchment paper and cool completely
16
Wrap tightly in foil and let stand at room temperature overnight
17
(Can be prepared 2 days ahead
18
Store at room temperature
19
) Position rack in center of oven and preheat to 350°F
20
Lightly butter 9x5x3-inch loaf pan
21
Line pan with parchment paper
22
Butter paper and dust with flour
23
Using electric mixer, beat 1 cup butter in large bowl until light
24
Gradually add sugar and beat until smooth and fluffy
25
Add eggs 1 at a time, beating after each addition until just combined
26
Beat in aquavit, caraway, vanilla extract and lemon peel
27
Combine flour, baking powder and salt in medium bowl
28
Sift dry ingredients over batter
29
Blend well, using rubber spatula
30
Transfer batter to prepared pan
31
Bake cake until deep-golden-brown crust forms and tester inserted into center comes out clean, about 1 hour 20 minutes
32
Transfer to rack and cool 10 minutes
33
Turn out cake onto rack, remove parchment paper and cool completely
34
Wrap tightly in foil and let stand at room temperature overnight
35
(Can be prepared 2 days ahead
36
Store at room temperature)