Lemon Pound Cake

The Pound Cake is a great classic confection that I just can’t ever seem to get enough of.  It’s name is rooted in the tradition of the original recipe having a pound each of the ingredients; flour, butter, eggs, and sugar.
By tweaking the ingredient ratio and adding lemon, the end result is this beautifully moist cake that tastes perfectly light and fresh!

– 1 cup butter
– 2 cups sugar
– 1 teaspoon vanilla extract
– 4 eggs
– 1 lemon, juiced and zested
– 1 1/2 cups flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt

1. Preheat oven to 350F.  Line the bottom of a 9″x5″ loaf pan with baking parchment (or wax paper), then grease and dust the entire pan with flour.
2. In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy.
3. Beat in the eggs, one at a time, then the lemon juice and zest.
4. Incorporate the flour, baking soda, and salt until just combined.
5. Pour the batter into the greased loaf pan and bake at 350F for 70-80 minutes. Cover the cake tightly with foil halfway through baking to prevent the top from burning. The pound cake is ready when a toothpick inserted into the center comes out clean.
6. Wasn’t that easy? Now go eat!

* Want a more traditional pound cake? Just omit the lemon and add an additional egg. It’s that easy!

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