Lemon Pound Cake
Lemon pound cake, done right — Ritz Carlton 1920's Lemon Pound Cake, Mama Dean's Sour Cream Lemon Pound Cake, Southern Lemon Pound Cake — for company or Sunday.
★ breakfast
breakfastIngredients
- 1 1/4 and 1/3 cup Flour
- 1 1/4 cups Sugar
- 1/2 tsp Salt
- 1/4 tsp Xantham gum
- 1 tsp Baking soda
- 1/2 cup Butter
- 2 Zest and Juice Lemon
- 4 Eggs
- 1/2 cup Cream cheese
- 1/2 cup Confections sugar
- 1 tbsp Lemon juice
Instructions
- 1Mix flour, sugar, salt, baking powder in tandem come into a bowl and set aside.
- 2In an electric mixer, mix sugar and lemon zest. Add eggs and 1/4 cup cream cheese. Pour in melted butter. Add the dry ingredients in slowly
- 3Put parchment to cover your pan and bake at 350 for 35 to 40 minutes. Once out of the oven, let it cool for two hours before serving.
- 4Glaze: add confections sugar and lemon juice and glaze the lemon bread. Enjoy!
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Open in Pepper →A Lemon Pound Cake Worth Keeping
A good pound cake is butter, sugar, eggs and flour, and lemon is what keeps it from being heavy. It sits on the counter under a cake dome all week and gets better by the second day.
Cooks on Pepper reach for these when they need something to carry to church, a potluck, or a neighbor's house, and when they want dessert that doesn't need a fork-and-plate fuss.
Every recipe here is a real lemon pound cake: the old Ritz Carlton 1920's version, Mama Dean's Sour Cream Lemon Pound Cake, a plain-and-perfect Lemon Pound Cake, and a Southern Lemon Pound Cake made with both butter and oil.
Quick Tips
- 1
Start with room temperature butter
Set butter and eggs out 45 minutes ahead. Cold butter won't cream properly and you'll lose the fine, tight crumb.
- 2
Cream a full 5 minutes
Beat butter and sugar until pale and fluffy, about 5 minutes on medium. That air is what lifts a pound cake.
- 3
Zest before you juice
Grate the zest off 2 lemons first, then squeeze them. Most of the lemon flavor lives in the yellow peel, not the juice.
- 4
Cool before you glaze
Let the cake sit in the pan 15 minutes, turn it out, then glaze while it's just warm so the syrup soaks in without running off.
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