Braden Family Cookbook
Often seen names
LEMON POUND CAKE W. Sonoma
1 1⁄2 cups plus 2 Tbs. cake flour
1⁄8 tsp. baking soda
1⁄8 tsp. salt
9 Tbs. unsalted butter
4 oz. cream cheese
1 3⁄4 cups sugar
1 tsp. vanilla extract
5 Tbs. fresh lemon juice
Finely grated zest of 1 lemon
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 300°F. Grease and
flour a lemon bread pan; tap out excess flour.
Over a sheet of waxed paper, sift together the flour, baking soda and salt; set
In the bowl of an electric mixer fitted with the flat beater, beat the butter
and cream cheese on medium speed until creamy and smooth, about 30 seconds.
Gradually add 1 1/2 cups of the sugar and beat until light and fluffy, about 5
minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Increase the speed to medium-high and add the eggs one at a time, beating well
after each addition, then beat in the vanilla and 2 Tbs. of the lemon juice.
Reduce the speed to low and add the flour mixture in three additions, beating
each addition until just incorporated and stopping the mixer occasionally to
scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon
Spoon the batter into the prepared pan. Bake until the cake is golden and a
toothpick inserted into the center comes out clean, 62 to 72 minutes. Transfer
the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, in a small saucepan over medium heat, whisk together the remaining 3
Tbs. lemon juice and the 1⁄4 cup sugar until the sugar is dissolved. Set the
rack over a sheet of waxed paper, invert the pan onto the rack and lift off the
pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool
completely before serving. Serves 8 to 10.