Recipe courtesy of William Granger
Recipe courtesy of William Granger
Watch how to make this recipe.
Lemon Pound Cake
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 12 to 16 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 335
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 91 mg
- Sodium
- 233 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 335
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 4 g
- Cholesterol
- 91 mg
- Sodium
- 233 mg
Ingredients
Lemon Butter Icing
Directions
- Preheat an oven to 350 degrees F.
- Grease and line the base of an 8-inch deep square baking tin with parchment paper.
- 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.
- 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.
Lemon Butter Icing
- Beat the butter with an electric beater until very soft and white. Beat in the sugar, lemon zest, and juice. Spread over the cake.
