Lemon Pound Cake

Name: Lemon Pound Cake
Yield: Serves 8
Ingredients: 16 tablespoons, unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan; 1 3/4 cups (8¾ ounces; 248 grams), all-purpose flour, plus extra for dusting pan; 1/2 teaspoon, baking powder; 1/2 teaspoon, table salt; 1/4 cup, sour cream; 1 1/2 tablespoons, lemon juice; 1 1/2 tablespoons, grated lemon zest; 1 cup plus 2 tablespoons (7¾ ounces; 220 grams), granulated sugar; 5 , large eggs, at room temperature, beaten; 1/4 cup (1¾ ounces; 50 grams), granulated sugar; 1/4 cup, lemon juice (2 lemons); 1/2 cup (2 ounces; 57 grams), confectioners' sugar, sifted; 1 tablespoon, lemon juice

27 comments

Appears in Cook's Country April/May 2006

Desserts or Baked Goods

Cakes

Unfortunately, many recipes for this classic recipe turn out heavy, leaden, dry cakes. We wanted a moist, tender, lemony pound cake. For potent lemon flavor, add lemon zest to the cake batter, brush the just-baked cake with lemon syrup, and then spread the cooled cake with lemon glaze.

SERVES8

WHY THIS RECIPE WORKS

For a Lemon Pound Cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color. We leavened our Lemon Pound Cake’s crumb with a bit of baking powder and ...

This is a members' feature.