Lemon Pound Cake
Baking and Desserts | British cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Pound cake is best enjoyed on the day it is baked, but it can also be tightly wrapped in plastic wrap and stored at room temperature for up to two days. For longer storage, wrap it in plastic, place it in an airtight container, and freeze for up to three weeks. Before using, remove the cake from the container and place it in the refrigerator (still wrapped) to thaw for at least three hours or overnight, so it becomes soft again.
Ingredients
- Egg white - 4 pieces
- Sugar - 9.3 oz
- Sour Cream - 4.8 oz
- Wheat Flour - 8.5 oz
- Baking Powder - 0.1 oz
- Salt - 0.1 oz
- Butter - 3.2 oz
- Lemon - 1 piece
Step by Step guide
Step 1
Preheat the oven to 320°F and prepare the pan. Grease the bottom and sides of the pan with butter. Sprinkle a little flour inside and shake to coat the surface evenly, then shake out the excess.
Step 2
Prepare the egg mixture: in a stand mixer with a whisk attachment (or in a large bowl if using a hand mixer), combine the eggs with the sugar and beat on high speed until smooth and light in color, about 2–3 minutes.
Step 3
Place the sour cream in a medium bowl, add a couple of tablespoons of the egg mixture, and stir to soften the sour cream. Add this to the remaining egg mixture and gently mix until combined.
Step 4
Mix the dry ingredients: in a separate medium bowl, combine the flour, lemon zest, baking powder, and salt. Stir to ensure there are no lumps.
Step 5
Make the batter: in three additions, fold the dry ingredients into the egg and cream mixture, gently mixing until smooth with a silicone spatula after each addition.
Step 6
Add lemon to the batter: combine the lemon juice with the butter in a small heatproof bowl. Heat in the microwave in 30-second intervals, stirring after each interval to prevent burning, until the butter is melted.
Step 7
While continuously whisking, gradually pour the melted butter into the batter. Mix well.
Step 8
Fill the pan with the batter: if using a round pan, fill it halfway. If using a rectangular pan, fill it with batter, leaving 1.5 cm from the top.
Step 9
Bake the cake until golden brown, about 55 minutes to 1 hour.
Step 10
Remove from the pan: let the cake sit in the pan for 15 minutes; while still warm, turn it out onto a plate, then flip the cake back over and let it cool completely.
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