Lemon Pound Cake
This is a classic pound cake formula with equal parts flour, butter, sugar and eggs.
By blending the flour with butter at the beginning, the fat costs the flour particles and prevents gluten from forming, resulting in a tender cake.
Additional baking powder gives a lighter texture, and milk provides more moisture to the crumb. Substitute the lemon zest with other citrus zest or extracts like vanilla and almond.
Yields 1 loaf at 500g and 4 small bundt cakes
Flour 250g / 2 cups and 1 TBSP
Baking powder 5g / 1 1/4 tsp
Butter 250g / 2 sticks and 1 1/2 TBSP
Sugar 250g / 1 1/4 cups
Eggs 250g / 5 large eggs
Milk 60g / 1/4 cup
Leave the butter, eggs and milk at room temperature for a while.
Sift the flour and baking powder together.
Combine the sifted dry ingredients, sugar and butter together. Mix with a paddle until combined.
Add the eggs in stages, scraping after each addition.
Add the milk, and mix until combined.
Continue mixing the batter on medium speed until it has a lighter color.
Deposit into pans, and bake at 325F for 18 minutes for small bundt cakes, and 30 minutes for a loaf.
Powdered sugar 125g / 1 cup
Lemon juice 30g / 2 TBSP
Sift the powdered sugar. Add the lemon juice slowly as mixing. Use more or less lemon juice than the given quantity to achieve a desired consistency.