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!
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
- Preheat oven to 325 degrees
- 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.
- Whisk together flour, baking powder and salt.
- If using lemon zest, whisk with sugar. Beat sugar and butter on high speed for 5 minutes, until pale and fluffy.
- Reduce speed to medium, and add eggs 1 at a time. Beat for 1-2 minutes.
- Mix in vanilla extract, and lemon extract if using.
- Either fold in flour or reduce speed to low and mix in flour.
- Pour the batter into the buttered pan and smooth the top.
- Bake for 90 minutes, checking on cake after 45 minutes. Cover loosely with a foil tent if it’s browning too quickly.
- The cake is done when a knife inserted in the center comes out clean.
- Remove from oven, and cool on a rack.