Lemon Pound Cake

2014-01-22
  • Yield : 12 to 16 servings
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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Ingredients

  • 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
  • 9 ounces caster sugar (superfine)
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 4 eggs
  • 2 cups self-rising flour, sifted
  • Lemon butter icing, recipe follows
  • 3 tablespoons unsalted butter
  • 3 3/4 ounces icing sugar (confectioners')
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons lemon juice

Method

Step 1

Preheat an oven to 350 degrees F. 

Step 2

Grease and line the base of an 8-inch deep square baking tin with parchment paper. 

Step 3

In a large mixing bowl, whip the butter and sugar with an electric beater until the mixture is pale and creamy, about 5 minutes. Beat in the lemon zest and vanilla. Add the eggs, 1 at a time, beating until just combined after each addition. Fold in the flour in 2 batches until well combined. Spoon the batter into the tin and bake for 40 to 50 minutes, or until a skewer poked into the middle of the cake comes out clean. Cover the tin loosely with foil if the crust browns too quickly. 

Step 4

Cool for 10 minutes before removing the cake from the tin and turning it out onto a wire rack to cool completely. Ice the pound cake with the lemon butter icing.

Step 5

Beat the butter with an electric beater until very soft and white. Beat in the sugar, lemon zest, and juice. Spread over the cake.

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