Lemon Pound Cake with Strawberry Coulis

Calling all lemon lovers- this cake is for you! I love the dense consistency of pound cake. It literally weighs a pound and will probably add a pound (or two) to your waistline, but is too good to pass up. The lemon flavor of this cake is intense. I really enjoyed the fresh strawberry coulis which balanced out the citrus tang. This recipe makes a large amount of lemon syrup to be spooned over the still-warm cakes. I didn't use near the full amount and felt that it turned out plenty moist. I did use all of the lemon glaze, but as you can see most of it ended up on the serving platter! In order to get your syrup to absorb into the cake, I suggest poking a hundred mini holes in it (I used a metal skewer). Otherwise your syrup will run instead of soak.

INGREDIENTS
Lemon Pound Cake:
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup lemon zest
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup + 3 1/2 Tbsp. freshly squeezed lemon juice
3/4 cup buttermilk, room temperature
1 tsp. pure vanilla extract
2 cups powdered sugar, sifted

Strawberry Coulis:
2 cups strawberries, hulled and quartered
1/4 cup water
3 Tbsp. sugar
1 Tbsp. freshly squeezed lemon juice

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two loaf pan or one bundt pan.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy.

3. Mixing at medium speed, add eggs, one at a time, and lemon zest.

4. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

5. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

6. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. (I only used about half of the syrup.) Let cakes cool completely.

7. For lemon glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

8. For strawberry coulis, combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead.

Makes 2 loaf cakes or 1 bundt.

(Adapted from Smitten Kitchen)