There’s nothing I love more with a cup of tea than a slice of moist lemony pound cake. This recipe is loaded with fresh lemon zest and a dash of grated nutmeg. I like to drizzle a quick lemon simple syrup over the pound cake right when it comes out of the oven. Not only does this keep the cake moist, but it’ll add a boost of bright lemon flavor throughout the dessert.
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Very Lemony Pound Cake
Ingredients
- Solid vegetable shortening, for the baking pan
- Flour, for the baking pan
- 2 ⅓ cups cake flour or all-purpose flour (not self-rising)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- 3 sticks unsalted butter, softened slightly
- 2 ¼ cups sugar
- 6 large eggs, at room temperature
- 1 tablespoon lemon zest (colored part of peel)
- 1 teaspoons vanilla extract
- ½ cup fresh lemon juice
Instructions
- Position a rack in the middle of the oven and preheat to 325°F. Lightly coat the inside of a 9-by-5-by-3-inch loaf pan with shortening. Add some flour and tilt the pan to coat; tap out the excess. Sift the flour, baking powder, salt and nutmeg twice together onto a piece of waxed paper.
- In a large bowl with a spoon, or in an electric stand mixer fitted with the paddle attachment, beat the butter until soft and fluffy. Gradually add 2 cups of the sugar, leaving the last ¼ cup aside for later use, and beat until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and vanilla.
- By hand, or with the mixer on its lowest speed, gradually stir in the dry ingredients just until well blended. Turn the batter into the prepared pan. Bake one hour and then lightly cover with foil, so the cake doesn’t brown too much. Then bake another 15 minutes to half an hour until the cake is puffed and golden brown and a tester inserted into the center comes out clean.
- Transfer the pan to a rack set on a baking sheet and let stand for 10 minutes. Turn the cake out of the pan and set it upright on the rack. In a small bowl, stir together the lemon juice and the remaining ¼ cup sugar. Gradually spoon the lemon mixture over the top of the still-hot cake, allowing it to be absorbed. Cool completely before cutting. Makes one 9-by-5-inch loaf.
