Lemon Pound Cake Recipe
M. Payard’s take on this cake benefits from a generous amount of butter.
A good loaf pan is essential to a well-stocked kitchen. We like the straight-sided metal ones as opposed to glass or Pyrex.
You can make this pound cake in advance. It’ll last in the refrigerator or freezes well wrapped tightly in plastic.
- 1 cup plus 2 tablespoons cake flour
- 1/8 teaspoon baking powder
- Grated zest of 1 1/2 lemons
- 3 large eggs
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup plus 2 tablespoons heavy cream
- 6 tablespoons unsalted butter, melted and cooled
- Heat oven to 325°F. Butter an 8 1/2-by-4 1/2-inch loaf pan and dust with flour, tapping out excess.
- Whisk together the flour and baking powder to break up any lumps, then stir in the lemon zest; set aside.
- Beat eggs at medium speed with an electric mixer until frothy. Gradually add the sugar and salt; increase speed to high and continue beating until thickened and pale, about 3 minutes more.
- Reduce speed to low and add the flour mixture and cream alternately in three additions. Add the melted butter and mix until combined. Spread the batter into the prepared pan, smoothing the top with a rubber spatula.
- Bake for 65 to 70 minutes, or until the top of the cake is golden and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then turn the cake out of the pan and cool completely on the rack.
Beverage pairing: Pacific Rim Vin de Glacière Riesling, Washington. Unlike the versions from Germany or Ontario, this famous ice wine from Washington uses grapes frozen in a freezer, not on the vine. It’s not only affordable, but has many of the components that make a natural ice wine a great pairing for the dessert: Its big-time sweetness is balanced with sharp acidity, and its flavors run from citrus peel to ripe peaches to pineapples.