Up the ante of any plain pound cake (even store-bought, we won't tell; just make sure to warm it up) with this quick simple syrup.
We tested this with David Lebovitz's recipe for Bay Leaf Pound Cake (see related recipe).
To read the accompanying story, see: Welcome the jewels of winter with these citrus recipes.
Make Ahead: For best quality, the syrup can be refrigerated for up to 2 weeks.
Servings: 8 - 12 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8-12 servings; makes one 9-by-5-inch loaf
Ingredients
- One 9-by-5-inch loaf yellow pound cake (see headnote)
- 1/2 cup sugar
- 1 to 2 teaspoons finely grated zest (optional) and 1/4 cup fresh juice from citrus such as lemon, grapefruit, orange and/or lime
Related Recipes
Directions
Make your favorite pound cake in a standard 9-by-5-inch loaf pan. While it’s baking, combine the sugar and citrus juice in a small saucepan, along with some finely grated zest (to taste) from whichever fruit you juiced, if desired. Bring the mixture to a boil over medium-high heat, and then stir until the sugar is dissolved. Turn off the heat and let the syrup steep.
While the pound cake is still warm and in its pan, use a skewer to poke holes all over the top, and then evenly drizzle the syrup over the cake. Cool completely before taking it out of its pan, slicing and serving.
Recipe Source
From cookbook author and recipe developer Julia Turshen.
Tested by Diana Maxwell.
Email questions to the Food Section at food@washpost.com.
