I wish I were more mature than to snigger at the word pound, but unfortunately I am not. Sorry. While we’re here, I also confess to laughing at pictures of suggestive looking vegetables on the internet and could barely contain myself when I recently passed by the Batter Fluffy Flaps pancake shop in Singapore.
Wikipedia tells me that Pound Cake was so named because it used to contain a pound of flour, a pound of butter, a pound of eggs etc. No one really sticks to this pound rule anymore because no one measures things in pounds anymore unless they’re a hundred years old or an American. Since there’s no governing body to officially approve pound cakes like they do with champagne and ugg boots, it’s a bit of a free for all and practically any dense butter cake can be called a pound cake.
I have to warn you that there is an indecently large amount of every ingredient in this cake. This is not your grandmother’s old-timey-war-rations cake. It contains more than a whole block of butter and close to a kilo of sugar which is kind of insane but also awesome. You’ll also need a massive 12-cup cake tin to hold that ridiculous amount of cake batter. I got my architectural cake tin from Williams-Sonoma that makes anything baked in it look totally professional or maybe totally off a production line, depending on how you look at it. You can divide the batter into thousands of individual tins or two smaller tins if you don’t have a bundt tin.
This cake is amazing. It’s unbelievably moist (sorry for having to use that word) and deliciously buttery and tender. Brushing the hot cake with lemon glaze really amps up the lemon flavour. And then it’s topped with a creamy vanilla glaze which tastes exactly like vanilla ice cream – my apologies for the rather uneven distribution of glaze, but you get the point. It’s so moist you can even wrap it up and keep it for several days before serving. And as you can imagine, it’s a spectacularly large cake so maybe enlist some help in eating it. Any cake baked in a bundt tin is bound to be enormous. Did you know there is even a website dedicated to bundt cakes called I Like Big Bundts?
Though not as funny as flaps. Flaps. Hehehehe.
Lemon Pound Cake with Vanilla Glaze
Slightly adapted from recipe by White On Rice Couple
2 3/4 cups (345g) flour
1 teaspoon baking powder
1 teaspoon sea salt
1 1/4 cups (285g) unsalted butter at room temperature
3 cups (600g) sugar
1/3 cup (80ml) canola oil
zest from 4 large lemons
1/4 cup (60ml) fresh lemon juice
1 tablespoon vanilla extract
1/2 cup (120ml) heavy cream
lemon syrup ingredients
1/3 cup (80ml) fresh lemon juice
1/2 cup (100g) sugar
vanilla glaze ingredients
1 1/2 cup (180g) confectioners sugar
1 teaspoon vanilla extract
4 tablespoons heavy cream
Preheat the oven to 180°C. Butter and flour a 12-cup bundt pan (or angel food tin, I recommend using a tin with a whole in the middle as the cake is very moist and may fall in the centre).
In a bowl, combine the flour, baking powder and salt and set aside.
In a mixer on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes.
Then with the mixer on low speed, add the oil, lemon zest, lemon juice, and vanilla extract. Beat in the eggs one at a time until just combined.
Mix in the flour mixture in three stages, until just combined, be careful not to overmix.
In a separate bowl, whip the cream into soft peaks. Stir in about 1/4 of the whipped cream into the batter to lighten it, then gently fold in the remaining cream. Pour the batter into the bundt pan. Knock the pan on the counter to knock out any trapped air bubbles.
Bake on the middle oven rack for 50-60 minutes or until a toothpick comes out clean near the center (mine actually took 1 ½ hours, so please check your cake as all ovens are different). Allow to cool for 10 minutes, then loosen the cake by knocking it against the counter. Invert the cake onto a serving platter.
Heat the lemon syrup ingredients over low heat in a small saucepan to dissolve the sugar. Brush on the hot cake until all of the glaze is absorbed. Leave to cool completely.
For the glaze, whisk together the glaze ingredients, adjusting the cream or icing sugar amount to make the glaze fairly thick but pourable, not too runny. Pour the glaze over the top of the cake.