Lemon Pound Cake

A while ago I wanted a REALLY lemony cake.  No wimpy lemon flavor need apply.  I was perusing Martha Stewart and came across this cake that contains 4 ENTIRE lemons.  Oh yeah!  It was a little fussy, so I simplified it, but you can get the recipe at www.marthastewart.com/258493/bill-yossess-lemon-pound-cake.

Bill Yosses's Modified Lemon Pound Cake

Cake
4 lemons, Meyer, if you can get them
2 2/3 c all-purpose flour
1 1/2 c sugar
1 1/2 tsp baking powder
3/4 c milk
6 large eggs
11 Tbsp butter, melted

Glaze
2 c. powdered sugar
1/4 c. lemon juice

Make the cake:
Preheat the oven to 350. Spray 2 loaf pans generously with cooking spray.  Grate zest from lemons; set aside.  Remove white pith from lemons.  Hold lemon over a bowl, and cut between the membranes into sections, allowing sections and any juice to fall into bowl.  Squeeze juice from membranes.  Repeat with remaining 3 lemons.  Sift flour, sugar, and baking powder into the bowl of an electric mixer fitted with a paddle attachment.  Begin mixing on low speed, then add milk.  Increase speed to medium, and beat in eggs, one at time, beating to incorporate after each addition, then beat in butter.  Add lemon segments, juice, and grated zest.  Beat for about 30 seconds to combine and break up lemons a bit.  Pour evenly into pans.  Bake for 40-45 minutes, until a cake tester comes out with moist crumbs.  Unmold cakes onto a wire rack set over a cookie sheet.

Make the glaze:
In a bowl, combine powdered sugar and lemon juice, stirring until combined.  While the cakes are still warm, brush sides and top with glaze.  Wait 5-10 minutes and brush with glaze again.  Repeat glazing process until glaze is used up.  Let cool completely and enjoy.

The technique for cutting the lemons is called supreming.  I'm sure you can see a video of someone doing it somewhere.  I use it all the time for citrus salads. It's a little daunting at first, but once you get the hang of it, it's a really useful skill.

When Ben and Barbara give you lemons...

This is less of a recipe and more of a thank you to Ben and Barbara. For their wedding decorations, they had lemons floating in water with purple ribbons tied around the vases. It was really cute and my kids were excited about the lemons. They love to suck on lemons. At the end of the reception Ben and Barbara said we could take as many as we wanted. I gave my kids my bag and told them to fill it up. We came home with most of the lemons, a big grocery bag full. First we ate them raw, yes raw. They tasted like sour oranges; they were so sweet. When we got home, we made lemonade. It was heavenly. Then we made a lemon chess pie in an attempt to duplicate a pie that we had at the wedding that was terrific. It was really good, but didn't match what we had exactly--too lemony. Then the lemons were starting to go bad, so I zested them all and juiced them. Then we made candied lemon zest. My kids love to eat candied lemon zest. Then for Aaron and my birthday celebration with my family we made frozen lemon mousse with a lemon sauce, whipped cream and candied lemon zest garnish. It was fantastic. Finally, at Sophie's request, on Friday we made the last of the juice into lemonade. We still have quite a bit of the candied lemon zest and the lemon syrup that it is floating in. I imagine my kids will finish that off at some point. Maybe we'll make candied lemon zest cookies or something. Anyway, it has been a month filled with lemony deliciousness. Thanks!