
Cakes and Frostings
Lemon Half Pound Cake

Servings
2 lb loaf
Level
Easy
Ingredients
- ½ lb. (2 sticks) Challenge European Style Butter (salted)
- ½ lb. (1 cup + 2 Tbsp) sugar
- ½ lb. (4 XL or 5 Large) eggs
- ½ lb. (1¾ cups) all-purpose flour
- ½ teaspoon ground ginger
- 3 Tablespoons fresh lemon juice
- 2 teaspoons finely chopped lemon zest or grated lemon peel (1 lemon is enough for juice and peel)
Directions
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1Allow butter and eggs to come to room temperature (20 Minutes) and preheat oven to 325°F.
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2Butter and flour a 9" x 5" loaf pan or line pan with parchment or waxed paper.
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3Beat butter until light and creamy. Gradually add sugar and cream together. Add eggs one at a time mixing just until the yellow disappears between each addition.
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4Combine flour and ginger and add gradually to the butter mixture alternating with the lemon juice and lemon zest; mix until blended.
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5Pour batter into prepared pan.
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6Bake 1 hour or until cake tester comes out clean.
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!For a pound cake, double the recipe and bake in a 10-inch tube or Bundt pan for 1 hour and 15 minutes.