Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). 3 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter at room temp (2 sticks) 3 cups sugar 6 eggs at room temp 1/3 cup fresh lemon. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Working in alternating batches, and mixing after.
If necessary, add additional confectioners' sugar to desired consistency. Make the glaze: In a medium bowl, whisk all glaze ingredients to combine. Let the cake cool in the pan about 10 minutes then remove to a wire rack to cool thoroughly. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Bake for about 1 1/2 hours, until a cake tester comes out clean. Butter a 6-cup loaf pan and line it with parchment or waxed paper. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Directions Preheat the oven to 350 degrees F. Roll on a few hundred years (and the invention of raising agents) and the recipe has evolved. Add eggs, one at a time, mixing well after each addition. The pound cake dates back to the 1700s when the recipe used one pound each of butter, sugar, flour and eggs hence the name. Beat until light and fluffy, about 3 minutes. Step 2: Cream together butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. With the mixer running at low speed, add the eggs one at a time. Step 1: To make the cake, whisk together flour, salt and baking powder. Then add the eggs one at a time and mix after each addition.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Cream together the butter, cream cheese and sugar until fluffy. In a medium bowl, combine the flour, baking powder, and salt. Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.