Name: Lemon Half Pound Cake
Yield: 2 lb loaf
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)

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

1
Allow butter and eggs to come to room temperature (20 Minutes) and preheat oven to 325°F.
2
Butter and flour a 9" x 5" loaf pan or line pan with parchment or waxed paper.
3
Beat 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.
4
Combine flour and ginger and add gradually to the butter mixture alternating with the lemon juice and lemon zest; mix until blended.
5
Pour batter into prepared pan.
6
Bake 1 hour or until cake tester comes out clean.