Easy Lemon Pound Cake

Name: Easy Lemon Pound Cake
Yield: Serves 8
Ingredients: 1 1/2 cups (6 ounces), cake flour; 1 teaspoon, baking powder; 1/2 teaspoon, salt; 1 1/4 cups (8 3/4 ounces), sugar; 4 , large eggs, room temperature; 2 tablespoons, grated lemon zest plus 2 teaspoons juice (2 lemons); 1 1/2 teaspoons, vanilla extract; 16 tablespoons, unsalted butter, melted and hot

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Appears in Cook's Country December/January 2017

Desserts or Baked Goods

Cakes

When it comes to flavor and texture, dessert doesn’t get more straightforward than pound cake. But the classic recipe is notoriously fussy to make. Our version isn’t.

SERVES8

TIME1½ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Classic pound cake recipes tend to be very particular, requiring ingredients at certain temperatures and finicky mixing methods to ensure a proper emulsion of the eggs and batter. (If you’re off, you end up with a curdled batter and a dense...

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