Description
This luxurious lemon pound cake features a tender, buttery crumb with bright citrus flavor and a sugared crust. A contemporary European dessert with hotel pastry elegance, made with fresh lemon zest and juice for balanced acidity and brightness.
Ingredients
1 cup (2 sticks) butter
2 ½ cups cake flour
¾ cup sugar
4 large eggs
Zest of 2 medium lemons
¹/³ cup fresh lemon juice
1 tsp baking powder
½ tsp salt
Instructions
Butter 9×5-inch loaf pan thoroughly. Dust with 1 tbsp flour, tapping out excess
Finely zest lemons (save half for crust). Juice lemons to yield ¹/³ cup
In bowl, cream butter and sugar until pale and fluffy
Add eggs, 1 at a time, mixing after each addition
In separate bowl, whisk cake flour, baking powder, and salt
Alternate adding flour mixture and lemon juice to butter mixture
Fold in half the lemon zest
Spoon batter into prepared pan. Smooth top
Bake 55-60 minutes at 350°F (175°C) until golden and toothpick comes out clean
Cool slightly. Sprinkle remaining zest and sugar on top
Notes
Use European-style butter for richer flavor. Substitute shortening in hot climates
Freshly squeezed lemon juice is critical for brightness
Pastry flour can replace cake flour for denser texture
Store at room temperature in airtight container for up to 48 hours
- Prep Time: 25
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: Contemporary European
Nutrition
- Serving Size: 1 slice (12 total)
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg