Lemon pound cake. There are so many variations of pound cake as there are cookbooks written. However, as the word “pound” describes it, the four main ingredients are all adding to one pound.
The France cousin, we call it a “quatre-quarts” or four quarters. To determine the amount of butter, milk, flour, and sugar needed, weigh the eggs first to determine how much of the other ingredients you will need.
Not a very sweet dessert it goes well with fresh fruits, ice cream, Chantilly. Great companions to this very simple and yet very delicious dessert.
1 ½ cup unsalted butter at room temperature
2 cups granulated sugar
6 large eggs at room temperature
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 cup whole milk at room temperature
1 Preheat the oven to 350F.
2 In a bowl of a standing mixer fitted with the paddle attachment, beat butter, lemon zest, and sugar at medium speed until fluffy. About 5 minutes, stopping as scraping the sides of the bowl once in a while. Add eggs, one at a time beating well after each addition.
3 In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter egg mixture alternating with milk, beginning and ending with flour mixture. Beat well in between each addition.
4 Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on the counter to settle any bubbles that may have formed.
5 Bake until a toothpick is inserted and comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
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