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Glazed Lemon Pound Cakes

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
2 1/2 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
2 tablespoons poppy seeds
1 1/2 cups sugar
2 tablespoons finely grated lemon zest (about 2 lemons)
1/2 teaspoon pure lemon extract
1/2 cup sour cream
5 large eggs
1/4 cup vegetable oil
2 tablespoons freshly squeezed lemon juice
1 cup apricot jam
1/4 cup Cognac


Preheat the oven to 350F. Generously butter two 8 1/2-by-4 1/2-inch loaf pans; set aside. In a bowl, sift together the flour, baking powder, and salt. Stir in poppy seeds; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, lemon extract, and sour cream on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating to incorporate after each and scraping down the sides of the bowl as needed. Beat in the oil and lemon juice. Add the reserved flour mixture and beat until just combined. Do not overmix. Divide batter evenly between the prepared pans, and smooth with an offset spatula. Bake until cakes are lightly golden and a cake tester inserted in the centers comes out clean, 50 to 55 minutes. Transfer pans to a wire rack set over a piece of parchment paper to cool 10 minutes. Turn out cakes onto the rack to cool completely. Combine the apricot jam and Cognac in a small saucepan and place over medium low heat. Simmer until the jam liquefies, about 3 minutes. Using a rubber spatula, press the jam through a fine sieve set over a small bowl; discard solids. Brush the tops and sides of cakes with the glaze. Let stand at room temperature for 30 minutes. Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.

Source: www.epicurious.com