Lemon Pound Cake Recipe

1. 1

   Heat oven to 325 degrees F. Butter an 8 1/2-by-4 1/2-inch loaf pan and dust with flour, tapping out excess.

2. 2

   Whisk together the flour and baking powder to break up any lumps, then stir in the lemon zest; set aside.

3. 3

   Beat eggs at medium speed with an electric mixer until frothy.

4. 4

   Gradually add the sugar and salt; increase speed to high and continue beating until thickened and pale, about 3 minutes more.

5. 5

   Reduce speed to low and add the flour mixture and cream alternately in three additions.

6. 6

   Add the melted butter and mix until combined.

7. 7

   Spread the batter into the prepared pan, smoothing the top with a rubber spatula.

8. 8

   Bake for 65 to 70 minutes, or until the top of the cake is golden and a toothpick inserted into the center of the cake comes out clean.

9. 9

   Cool the cake in the pan on a wire rack for 15 minutes, then turn the cake out of the pan and cool completely on the rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.