Lemon Pound Cake
Cream together butter and sugar, beat in eggs and lemon zest, then stir in sifted dry ingredients. Spoon into a pan and bake until a toothpick comes out clean. Cool on a rack.
Equipment
- Mixing Bowl
- Electric Mixer or Whisk
- measuring cups
- spoons
- Spatula or Spoon
- sifter
- cooling rack
Ingredients
- 2/3 cup Soft Butter or Margarine - 160 ml
- 1 cup Sugar - 250 ml
- 4 Eggs - 4
- 1 tsp Grated Lemon Rind - 5 ml
- 1 1/2 tbsp Lemon Juice - 22 ml
- 2 cups Sifted Cake Flour - 500 ml
- 1/2 tsp Baking Powder - 2 ml
- 1/2 tsp Salt - 2 ml
Notes
In a mixing bowl, cream together butter or margarine until fluffy. Gradually add sugar, beating well after each addition until the mixture is fluffy. Add eggs, one at a time, and beat well after each addition. Stir in lemon rind and lemon juice. In a separate bowl, sift together flour, baking powder, and salt, and then stir it into the first mixture, stirring only until blended. Spoon the batter into a prepared pan and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn the cake out onto a rack to cool.
Nutrition
Calories: 370kcal
