This Lemon Pound Cake is lemony, buttery, and easy to make… perfect for beginners! 😉
Everyone has heard of pound cake. The name comes from the fact that there was one pound of each of the ingredients: flour, butter, and sugar. But that produced a cake that was heavy in texture and too dry.
This modern version has a rich and buttery flavor while maintaining a lovely cake-like texture. And it’s super easy to make, so it’s perfect for beginning bakers.
Pound cakes are usually made in a loaf pan. Slice it and serve with strawberries and whipped cream for a yummy strawberry shortcake. Or layer it in a large bowl for an easy trifle. The possibilities are endless.
Feel free to add a few teaspoons of lemon juice to 1 cup (113 g) of powdered sugar to make a lemon icing and drizzle it on top of the pound cake to make it a touch fancier. Enjoy!
Check out Marie’s recipe for the instructions. Here are the measurement conversions.
1/2 pound butter (2 sticks) (227 g) unsalted butter, room temperature
1⅓ (264 g) cups sugar
4 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
2 cups (226 g) sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
9×5-inch (23×13 cm) loaf pan
Please check out the March 2014 issue of the magazine.
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