Lemon Pound Cake

87 comments

Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV

Although made from only a handful of ingredients, pound cake can be a finicky, disappointing dessert prone to disaster. We set out to construct a foolproof recipe.

SERVES 8 (Makes one 9 by 5-inch cake)

TIME 1¾ hours, plus 1 hour cooling

has video

WHY THIS RECIPE WORKS

We set out to formulate a superior lemon pound cake recipe (fine-crumbed, rich, moist, and buttery) while making the process as simple and foolproof as possible. Using a food processor ensured perfect emulsification of the eggs, sugar, and ...

Print