Moist and tender pound cake with a hint of lemony goodness
I’ve been on the hunt to find the perfect pound cake recipe and I have finally found it. For a long time, the pound cakes I would make would either be too tough, dry, dense, or eggy; not this one though… this pound cake is PERFECT.
Before jumping in to make this recipe, it is important that you have cake flour and heavy cream; without these ingredients, the pound cake will come out tough. The cake flour has a lower protein content than regular all-purpose flour does, so it yields more tender baked goods. The heavy cream works as a liquid fat in the recipe which gives the cake a creamy and very soft texture. Some of you might think that this is really unhealthy and indeed it is, but that’s what it takes to create a delicious pound cake. That’s right people, you need butter AND cream.
-Chewy
- 1½ cups cake flour
- ¾ tsp baking powder
- A pinch of salt
- ½ cup softened butter (substitute 1 tbsp of butter for oil if you'd like)
- 1 scant cup sugar
- ¼-1/2 tsp vanilla extract
- 2 eggs, room temperature
- ½ cup heavy cream
- Zest and juice of ½-1 lemon
- Preheat the oven to 350 F and line a 9x5 baking pan with parchment paper.
- In a medium sized bowl, sift together the cake flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar (and oil, if using) for 4-5 minutes until the mixture has lightened up in color. Beat in the eggs, one at a time until the mixture is smooth and shiny, making sure to scrape down the sides of your bowl as necessary.
- Add in the lemon zest and juice and the vanilla, then slowly drizzle in the heavy cream and mix until smooth and satiny.
- Add the dry ingredients into the wet and gently fold the two mixtures together using a spatula. Make sure to not over mix the batter; it is okay to have some lumps and some small dry patches. Transfer this batter into the prepared baking tin and bake in the oven for 45-60 minutes, until a toothpick comes out clean or until the cake springs back to the touch.
- Let the cake cool in the pan for about 10 minutes, then remove it to cool on a wire rack until the cake is room temperature (if you can wait that long). At this point, slice it up, add some whipped cream and berries, enjoy it with an extra pat of butter or serve it plain in all it's delicious glory!
Can I put this in a bundt pan or no?
Hi A,
I’ve never tried putting the cake in a bundt form, but I’d think that if you doubled the recipe and tried, it would turn out ok!
How many eggs did you use? It doesnt say in recipe.
Hi Sara, I used two eggs. 🙂
Phwoar! Love lemon and pound cakes – wanna piece NOW!
Haha I am always up for pound cake too! 🙂
Pound cake is the best! This one looks so amazing. I love lemon in desserts – yum!!
I also love lemon in desserts 🙂 Thanks Annie!
Looks delicious! I love lemon pound cake and just made one a few weeks ago. I’ll have to try your recipe next time I bake one : )
Yes please do, I would love to hear how it turns out 🙂