Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 sticks (plus 1 tbsp. for the pan) Unsalted Butter – Keep at room temperature
- 1 2/3 cup ( plus 1-2 tbsps. more for the pan) all purpose Flour
- 2 tsps. Baking Powder
- 1 tsp. Kosher Salt
- 2 Lemons – 2 tbsps. juice, zest from both
- 1/4 cup Milk
- 1 cup Vanilla Sugar (regular sugar is fine too)
- 4 Eggs – left at room temperature
- 1.5 tsps. Vanilla extract
- 1 cup Powdered Sugar
- 1/4 of a Pomegranate (seeds removed- half for 2 tsps. juice/half for garnish)
- 1-2 tsps. Heavy Cream
Directions
- Preheat oven to 350°F. Butter a 9 x 5 inch Loaf Pan. Then dust it with flour tapping out all the excess. Mix the lemon juice with the zest and the milk. Set aside for later.
- In a large bowl, sift all the dry ingredients (flour, baking powder, and salt) twice.
- Using a standing or electric mixer, beat the 2 sticks of butter and 1 cup of sugar until light yellow and fluffy (anywhere from 2-3 minutes). Make sure to scrape down the sides using a spatula to thoroughly mix the ingredients.
- Add the 4 eggs (only one at a time) and beat thoroughly after adding each one to incorporate. Mix in vanilla.
- Reduce speed to low and start adding the flour mixture in two batches (alternating with the lemon/milk mixture). Beat just until it is all incorporated.
- Transfer batter to the loaf pan and drop a few times onto the counter to eliminate any air pockets. Smooth the top of the batter and transfer the pan onto a sheet pan and place into the oven. Bake until a toothpick comes out clean (roughly 45-65 minutes).
- Once cooked, transfer to your counter top and cool for about 30-45 minutes. Turn out cake onto a rack or another sheet pan and allow it to cool completely.
- Make the glaze. Smash 1/2 the pomegranate arils (seeds) over a fine mesh sieve to get 2 tsps. juice and set aside. In a large bowl, whisk together the powdered sugar, pomegranate juice and heavy cream. The glaze should be viscous but also pourable so adjust with sugar and juice/cream as needed.
- Once the pound cake is cool, pour the glaze all over so it drips down the edges too. Garnish with pomegranate arils and lemons if you want. Let it set for about 30 minutes before slicing to serve.
- Serve as is with some bubbly or Chef Crusco’s Chocolate Cappuccino. Enjoy!
