This rich and buttery lemon pound cake is everything a pound cake should be and more. You can make this recipe as either a full pound cake using a loaf pan, or divide the batter into three mini loaves. If you go big, be sure to cover the top with foil during the last 15 minutes of baking so it doesn’t get too brown. If you like, finish the cake by brushing on a simple lemon glaze.
Servings: 3 5” loaves or 1 large loaf
Ingredients:
• 1¾ sticks unsalted butter, softened
• 1¾ cups sugar
• Grated zest of 3 lemons
• 3 whole eggs plus 3 egg yolks
• 2¼ cups unbleached all-purpose flour
• ¼ tsp baking soda
• ½ cup buttermilk
Directions:
• Preheat oven to 350 degrees F.
• Grease 3 small loaf pans or 1 large loaf pan and line bottoms with greased parchment paper.
• In a mixing bowl, cream butter with sugar and lemon zest until light and fluffy.
• Add whole eggs and egg yolks in 2 or 3 additions, scraping the sides of the bowl well and mixing completely after each addition.
• Sift flour and baking soda and add to bowl.
• Pour in buttermilk and fold together by hand.
• Place batter in large loaf pan or divide among 3 small loaf pans.
• Bake for 45 minutes for small pans and 1 hour for large pan.
• Let cakes stand in the pans for about 5 minutes.
• Turn out onto wire rack to cool completely before slicing.
