Lemon Pound Cake

Serves1 pound cake

Preparation Time25 min

Cooking Time55 min

Cooking Vessel SizeBundt cake pan

Ingredients

1 cup unsalted butter, room temperature
1 2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh-squeezed lemon juice
1 tablespoon pure vanilla extract
5 eggs
2 cups unbleached flour + 1 teaspoon salt, sifted

Instructions

Preheat an oven to 325 degrees F.
Butter and flour a bundt pan.
In a large mixing bowl, beat the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes.
Beat in the lemon zest, lemon juice, and vanilla.
Add the eggs, one at a time, beating until just combined after each addition.
Fold in the flour and salt mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix.
Spoon the batter into the bundt pan and bake for 45 to 55 minutes, or until a skewer poked into the cake comes out clean.
Cover the pan loosely with aluminum foil if the crust browns too quickly.
Remove cake from oven and cool on a wire rack for 10 minutes.

Comments

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