Tuesday, January 27, 2009
The Chambord Chronicles Volume 1: Raspberry Glazed Lemon Pound Cake
Sorry, no Tuesdays with Dorie post today; I ended up with too many other baked goods in the house to justify making one more thing this week. Next week is World Peace Cookies, though, so I will be back with bells on!
In an effort to use up the bottle of Chambord that found it's way to my house, I baked a Raspberry Glazed Lemon Pound Cake this weekend. Because I was home all alone, and nothing says more-cake-than-one-person-should-ever-eat than an entire pound cake, all to oneself.
(oh, okay, FINE. I saved it until the Fartketeers got home. With, I might add, the Snack Mix Bars that they forgot to put out for snack time. Baked goods? Why yes, we have a few at home right now.)
The cake was pretty good; the lemon flavor was very light, which let the bright, tangy raspberry glaze really come through. I loved that the cake was pale yellow and the glaze was carnation pink; it was so sweet and girly. (Which did not, I might note, stop the Fartketeers from inhaling it. No manhood issues with this crew.) I was worried that there would be an alcohol flavor in the glaze, but either I've become totally immune to it, or it wasn't noticeable. I'm going to remain mysterious and let you decide.
The cake did start to dry out and feel a little heavy the next day, which of course only meant that we were compelled to eat it all, right. then. Because heaven forbid we had bad cake lying around. The horror!
aside - a public service announcement for my dear readers: a Microplane Grater Zester does not discriminate between lemon rind and human skin. Shocking, I know. I strongly suggest the use of chain mail when using this implement. Maybe even a double layer. And protective glasses. And one of those censor-beeper thingies. I would not want anyone else's knuckles (or innocent's ears) to suffer the same fate as mine, because well, it hurt like a beyotch.
Raspberry Glazed Lemon Pound Cake
3 cups cake flour
1/2 t. baking powder
1/2 t. salt
1 cup unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 T. freshly grated lemon rind
1 cup sour cream
2 T. Chambord
1 cup powdered sugar
2 1/2 T. Chambord
1 T. fresh lemon juice
1 T. butter, melted
Preheat oven to 325 degrees F. Grease and flour a 16-cup tube pan. Whisk flour, baking powder and salt in a medium bowl.
Using electric mixer, beat butter at medium speed until fluffy. Add sugar; cream for 5 minutes. Add eggs one at a time, beating just until combined after each addition. Beat in lemon juice, peel and sour cream. Add dry ingredients and mix just until combined. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes, then transfer to rack. Brush with Chambord while warm. Cool completely before glazing.
Combine powdered sugar, liqueur, juice, and butter, whisking until smooth. Pour over cooled cake.