One of my grandmother’s favorite recipes was this delicious pound cake. My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!
From by the bay, wishing you light pound cake food memories!
Lemon Pound Cake
- 1/2 pound butter , at room temperature
- 3 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 5 eggs, at room temperature
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- zest of one lemon
Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.