Lemon Glazed Pound Cake

This is a truly wonderful cake, moist and delicious! Serve as is or with a chocolate dipped strawberry on the side.


LEMON POUND CAKE
1 1/2 cups cake flour
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, room temperature
1/4 cup lemon zest
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, room temperature
2 teaspoons vanilla

FOR THE LEMON SYRUP
1/3 cup lemon juice
1/3 cup sugar

FOR THE GLAZE
2-3 cups powdered sugar
4-6 tablespoons lemon juice

Preheat oven to 350 degrees. Spray the sides and bottom of two 9x5x3 inch loaf pans with nonstick cooking spray. Line the bottom with parchment and spray the parchment.
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
Put the sugar, eggs, lemon zest and lemon juice in a food processor bowl and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer to a large bowl.
Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not over mix.
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 and bake for another 30 t0 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pans for 15 minutes.







MAKE THE LEMON SYRUP

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.
Line a jelly roll pan with parchment paper and invert cakes onto the parchment. Poke holes with a toothpick in the top and sides of cake. Brush the tops and sides with lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.

MAKE THE GLAZE

Whisk together the powdered sugar and 4 tablespoons lemon juice. This should be thick but pourable. Pour the glaze over the top of cakes and let drip down sides. Let the glaze harden about 15 minutes before serving.

Tuscan Salmon

SALMON WITH LEMON AIOLI

1/2 of a whole salmon
2 tablespoons Tuscan Butchers Rub mixed with 2 tablespoons olive oil

This can be cooked in the oven or on the grill. I think it is best on the grill.

TO GRILL
Turn all burners on high on a gas grill. Preheat for 10 minutes. Stir rub into olive oil. Rub salmon with the olive oil mixture.
Soak a cedar plank in water for 30 minutes.

Put plank on grill over one burner. Turn that
burner off. Keep other burners on high. Grill for about 15- 20 minutes. It can take as long as forty minutes if you have a large salmon.

TO COOK IN OVEN

Preheat oven to 400 degrees. Place salmon on an oiled jelly roll pan. Bake 30-40 minutes. Check after 20 minutes in oven.

EASY LEMON AIOLI

1 cup mayonnaise
4 garlic cloves, pressed
zest of one lemon
juice of half a lemon
Stir together and refrigerate. Taste to see if there is enough lemon and add more juice if desired.

TUSCAN BUTCHERS RUB

1/2 cup fresh mint
1/3 cup fresh thyme leaves
1/2 cup fresh sage
1/2 cup fresh rosemary
1/8 cup kosher salt
2 tablespoons red pepper flakes

Chop all ingredients together, spread out on a jelly roll pan to dry for several days. Stir occasionally. Store in an airtight jar.
Keeps for one year