Lemon Pound Cake
Quick answer
- Total time
- 80 min
- Level
- Easy
- Servings
- 8 servings
- Ingredients
- 8
About this dish
Butter, sugar, eggs, and flour go in at nearly equal weights, giving the dense, close crumb of a classic pound cake, and lemon zest and juice turn it bright.
Read more
Rubbing the zest into the flour first spreads its oils so the aroma is even throughout. A crack running down the top is the sign of a good rise, and a thin powdered sugar glaze, poured once the cake has cooled, sets into a sweet, glossy film.
Ingredients
Instructions
- 1
Bring 200 g butter and 4 eggs to room temperature before mixing.
Line a loaf pan with parchment, then preheat the oven to 175C so the batter can go in as soon as it is ready.
- 2
Grate only the yellow peel from 2 lemons, then rub the zest into 200 g flour with your fingertips.
Sift it together with 1 teaspoon baking powder to spread the citrus oils and remove lumps.
- 3
Beat the butter on medium speed until creamy, then add 200 g sugar in portions.
Whip for 3-4 minutes, stopping to scrape the bowl, until the mixture looks paler and slightly increased in volume.
- 4
Add the eggs one at a time, mixing fully after each addition.
If the batter starts looking curdled or slippery, mix in a spoonful of the flour blend to help the emulsion come back together.
- 5
Fold in the sifted flour mixture in two or three additions with a spatula.
Add 3 teaspoons lemon juice, then stop mixing as soon as no dry flour remains to keep the crumb tender.
- 6
Spread the batter in the pan, level the top, and bake at 175C for 55-60 minutes until the top cracks and a skewer comes out clean.
Cool completely before drizzling a glaze made with 100 g powdered sugar.
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