Lemon Pound Cake

Published April 1, 2006.

Why this recipe works:

For a Lemon Pound Cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color. We leavened our Lemon Pound Cake’s crumb with a bit of baking powder and used lots of lemon in each step of our recipe for… read more

For a Lemon Pound Cake recipe with a light, delicate texture, we made sure to thoroughly cream the butter and sugar until very airy, light, and almost white in color. We leavened our Lemon Pound Cake’s crumb with a bit of baking powder and used lots of lemon in each step of our recipe for bright lemon flavor.

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Serves 8

For best results, the butter should be between 65 and 70 degrees--it should give slightly when pressed with your finger but still hold its shape. You will need three lemons for this recipe.

Ingredients

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