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1
TO MAKE THE POUND CAKE: Preheat the oven to 350F.
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Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on medium-high speed until fluffy, about 2 minutes.
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Add the eggs, 1 at a time, beating on medium-high speed after each addition.
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Beat in the 1 teaspoon lemon juice and vanilla.
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Add the flour and salt and beat on low speed until thoroughly incorporated.
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Evenly fill 12 Texas-size muffin tins or 24 standard-size muffin tins.
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Bake until the muffin tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 1 hour.
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Let cool in pans 10 minutes, then invert onto a wire rack to cool completely.
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TO MAKE THE FIGGY TOPPING: Meanwhile, combine the port, the 2 cups sugar, the 1/4 cup lemon juice, lemon zest, lemon thyme, and dried cranberries in a large saucepan set over high heat.
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Bring the mixture to a boil, stirring occasionally.
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Decrease the heat to medium-low so that the mixture simmers.
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Add the figs and cook until the syrup thickens slightly (just a little thicker than maple syrup), 7 to 10 minutes.
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TO SERVE: Arrange the pound cakes on individual plates and spoon on about 3 tablespoons of warm or room temperature port sauce and 2 figs for each Texas-size cake and about half that for the standard-size version.
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14
If fresh figs are unavailable, substitute 6 cored tart, firm apples or Bosc pears, quartered and cut into large hunks.
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15
Both the cakes and the sauce can be made in advance.
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The sauce will keep for at least 3 days in the refrigerator.
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The cakes can be baked, cooled, wrapped in plastic wrap, and held at room temperature for up to 1 day, or frozen for up to 3 weeks.
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18
When I want lemon zest I normally turn to my Microplane, a rasp-type grater invented by an imaginative woodworker.
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Its easy to use and produces a flurry of flavorful, fluffy bits of zest.
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20
For making long, curly zest ribbons, perfect for this recipe, I rely on my old-style zester (supplanted by the Microplane in many kitchens).
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This tool has three round holes that form perfect little zest strips when pulled across the skin of a lemon, lime, or orange.
