Zesty Lemon Pound Cake
A pound cake bursting with fresh lemon flavor — bright, fragrant, and impossible to stop at one slice.
Ingredients
Batter
- Eggs2
- Egg yolks2
- Cake flour100g
- Salt1 pinch
- Sugar130g
- Baking powder6g
- Unsalted butter (melted)50g
- Lemon zest1
- Lemon juice1 tbsp
Lemon Glaze
- Powdered sugar100g
- Lemon juice16g
Directions
- 1
Soak the lemon in water mixed with baking soda for 10 minutes.
- 2
Add vinegar to hot water and roll the lemon in it for 20 seconds to blanch.
- 3
Scrub the lemon's surface with coarse salt, then rinse under cold water.
- 4
Grate only the zest of the lemon, avoiding the white pith.
- 5
Cut the lemon in half and squeeze out the juice.
- 6
For the garnish, thinly slice lemon, coat with sugar, let sit for 30 minutes, then bake in an oven preheated to 120°C (250°F) for about 1 hour.
- 7
Beat the eggs and egg yolks well, add the sugar and salt, and whip until pale in color.
- 8
Add the lemon zest and lemon juice and mix in.
- 9
Sift in the cake flour and baking powder, and fold gently from the bottom up.
- 10
Add the melted butter and mix until smooth.
- 11
Pour the batter into a pan lined with parchment paper, then tap the pan on the counter to release air bubbles.
- 12
Bake in an oven preheated to 175°C (347°F) for 30–35 minutes. Ovens vary, so check doneness with a skewer test and by color.
- 13
Mix powdered sugar with lemon juice and brush over the cake to finish.
Tips
Only grate the lemon's outer zest — the white pith underneath is bitter. Bring eggs to room temperature before using, and melt the butter briefly in the microwave. Grease the pan with butter or line it with parchment so the cake releases easily.