Lemon Pound Cake

[Originally posted June 13, 2006]

A few years ago I took a cooking class at L’Academie De Cuisine.  Since this was a very basic recreational class I didn’t get that much out of it, but I did get a few good recipes.  This is one of them.  I love pound cake.  It’s probably one of my favorite desserts.  Other than coconut custard pie and cheesecake.  Then there’s Creme Caramel and cream puffs and ok have to stop!

I think Entenmann’s makes one of the best butter pound cakes commercially, but it is incredibly bad for you.  This version is pretty good and a little better for you.  You can make these in 3 small loaf pans as well instead of one 9×5.  Easier to give out as gifts.  If you’re going to make lots of pound cake get your hands on a stand mixer.  It’d be too tiring otherwise.  You can also choose to use vanilla instead or in addition to the lemon extract.  Try other flavors as you like.

Serves 8

  • 2 cups All-Purpose Flour
  • 1/2 tsp salt
  • 1 cup unsalted Butter – room temperature
  • 1 2/3 cup sugar
  • 5 large eggs – room temperature
  • 2 tsp. lemon extract
  • 1 tbl. lemon zest
  1. Preheat oven to 325oF.
  2. Spray a 9x5x3 loaf pan with some cooking spray and dust with flour.  Remove excess.
  3. Sift together flour and salt.
  4. Cream butter until it is light and fluffy.
  5. Add sugar and beat well.  Scrape everything into the center of the bowl.
  6. Add eggs one at a time and comine well after each egg.  Continually scrape the sides of the bowl.
  7. Add flavorings
  8. Slowly add the salted flour and combine well.
  9. Pour into the preped pan and smooth out the top
  10. Bake for 1 hour or until an inserted toothpick comes out clean.
  11. Let it cool before serving.

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