Recipe courtesy of William Granger
Lemon Pound Cake
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 335
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 39
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 4
- Cholesterol
- 91
- Sodium
- 233
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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
Lemon Butter Icing
3 tablespoons unsalted butter
3 3/4 ounces icing sugar (confectioners')
2 teaspoons finely grated lemon zest
2 teaspoons lemon juice
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.