Recipe: Wildwood Restaurant and Bar Lemon-Soaked Pound Cake

LEMON-SOAKED POUND CAKE
Source: Nancy Forrest, Wildwood Restaurant and Bar, Portland, Ore.

CAKE:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted sweet butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 tablespoon chopped grated lemon peel
1 ounce lemon juice
1 1/2 ounces buttermilk, room temperature
LEMON SYRUP:*
1/2 cup sugar
1/2 cup lemon juice

TO MAKE THE CAKE:
Preheat the oven to 350 F.

Butter, flour and line a 3-inch-by-8-inch or similar loaf pan with parchment paper. Sift together the flour, baking powder and salt.

Cream the butter and sugar together in a mixer. Stop the mixer and scrape down the sides, then slowly begin to beat again. Add the eggs, one at a time, beating each in completely between each addition. Add the lemon zest, beat again, and scrape down the bowl.

Mix the lemon juice with the buttermilk. Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition. Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake. Wipe down the sides with a spatula and beat for 30 seconds.

Pour the batter into the prepared pan, filling it half full. Bake 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the lemon syrup.

TO MAKE THE LEMON SYRUP:
Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to simmer and heat until the sugar dissolves. Turn off the heat and let stand.

TO FINISH:
When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake. Drizzle half the syrup over the cake. Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake. Pour the remaining syrup over the bottom of the cake. Wrap tightly with plastic wrap and chill for 1 to 2 hours.

*ALTERNATIVE TO LEMON SYRUP:
If you don't want a lemon syrup, you can make a lemon glaze by combining 1 1/2 tablespoons fresh lemon juice with 1 cup powdered sugar. Drizzle over the top of the warm cake.

Yield: Makes 1 cake

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Q. My husband is a fanatic for Starbucks' Lemon Pound Cake. Where could I find a recipe for it? Or a source to buy it (other than Starbucks)? Leslie Piccinini, via e-mail

A. Starbucks buys their baked goods from the wholesaler Solana Beach Baking Company, which will not share their proprietary recipes. Solana Beach Baking Company is a privately owned and operated facility in Carlsbad. In addition to Starbucks, the company services Trader Joe's, Chart House Restaurants, Claim Jumper Restaurants, Costco and Sam's Clubs. They are located at 2270 Camino Vida Roble, Suite U, Carlsbad, CA 92009.

Source: Daily Press, 10/2/2002, Cooks Exchange