Lemon Pound Cake Loaf
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- 12 1/2 Tbsp
- butter, unsalted, room temp
- 3/8 tsp
- kosher salt
- 1 1/2 tsp
- lemon zest, very fine
- 1 1/3 c
- 4 large
- eggs, room temp
- 1/2 tsp
- 1/4 tsp
- almond extract, not imitation
- 1 2/3 c
- cake flour, sifted then measured, do not use all purpose flour
1Set the butter and eggs out on the counter to come to room temperature a couple of hours before assembling cake batter. Alternately, set out the night before. Room temperature is crucial to your success.
2Prepare a loaf pan by greasing well with butter. Line the bottom with paper. Grease the paper with butter. Dust the entire pan with flour and tap out excess.
3In a mixing bowl, beat the butter with the salt and zest for 2 minutes.
4Add the sugar and beat 2 minutes until light and fluffy.
5Add 3 of the eggs, one at a time, beating well with each egg. Total mixing time should be about 2 minutes.
6Stir in the vanilla and almond extracts.
7Add the flour, all at once a mix for 2 minutes until well incorporated.
8Add the fourth egg and beat into batter for about a half a minute.
9Turn out batter to prepared pan and spread evenly with the back of a metal spoon. Tap on counter to ensure that there are no air pockets.
10Place loaf in a COLD oven. Turn the heat to 300 degrees. Do not open the oven for 1 1/2 hours. Test with a pick after the 1 1/2 hours. If necessary bake another 10 minutes or until pick comes out clean.
11Cool baked loaf on a rack in its pan for ten minutes. Release the cake from the pan. Remove the paper. Cool completely on rack before wrapping in a layer of waxed paper and an outer layer of foil.
12Cake keeps well at room temp for several days or in the fridge for even longer. It also freezes well for later.