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Lemon Poundcake

I made lemon poundcake.  I haven’t had poundcake in forever, and it seemed like it was time to make some.

Adding lemon seemed like such a good idea, especially since there are lemons in the kitchen, waiting to be used.  Unfortunately, I had trouble getting enough zest off of it, because the skin was really soft.  But with lemon extract, it came out with all kinds of lemon-y goodness!

I am still in a baking kind of mood, so I’m sure I’ll have something for Monday!

Lemon Poundcake:

Adapted from Dorie Greenspan’s Baking: From My Home To Yours


  • 2 cups all-purpose flour or 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • zest of 1 lemon OR 3/4 teaspoon lemon extract


  1. Preheat oven to 325 degrees
  2. Butter a 9 by 5 inch pan and put on an insulated baking sheet or 2 regular cookie sheets stacked on top of each other.
  3. Whisk together flour, baking powder and salt.
  4. If using lemon zest, whisk with sugar.  Beat sugar and butter on high speed for 5 minutes, until pale and fluffy.
  5. Reduce speed to medium, and add eggs 1 at a time.  Beat for 1-2 minutes.
  6. Mix in vanilla extract, and lemon extract if using.
  7. Either fold in flour or reduce speed to low and mix in flour.
  8. Pour the batter into the buttered pan and smooth the top.
  9. Bake for 90 minutes, checking on cake after 45 minutes.  Cover loosely with a foil tent if it’s browning too quickly.
  10. The cake is done when a knife inserted in the center comes out clean.
  11. Remove from oven, and cool on a rack.

About wingedcreature

I love reading and I spend a lot of time crocheting. I'm also a big fan of podcasts and t.v.

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