Lemon pound cake

Serves: 10 (scaled from 10)


6 g salt
170 g butter
118 ml double cream
7 large egg
45 ml lemon juice
332 g flour
595 g sugar
4 large lemons
5 g baking powder
96 g shortening
79 ml canola oil
30 ml lemon extract
52 g blanched almonds


Cut butter to 28g pieces. Zest lemons. Separate 2 (of 5) eggs to get yolk.

1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350°F/177°C.
2. Spray a 10-inch (25-cm) tube pan or a 12-cup (2.8-L) Bundt pan with nonstick cooking spray with flour.
3. With a mixer on medium speed, beat the butter to soften. Add the shortening and beat until the mixture is light and pale in color, about 3 minutes. Add the sugar and continue to beat (cream) until very light, scraping down the sides and the bottom of the bowl at least once. While creaming feel the bowl - if it does not feel cool, place in the freezer for 5 minutes and then continue creaming. Beat in the oil, lemon extract, lemon zest, and lemon juice.
4. On the lowest speed, with a minimum of beating, blend in the yolks and then the whole eggs, one at a time.
5. In a medium bowl, with a fork or hand mixer, beat together the flour, ground almonds, baking powder, and salt for a full 30 seconds.
6. On the lowest speed, blend the flour mixture into the butter mixture in three additions. Scrape down the sides and all the way to the bottom at least once.
7. Place a bowl, beaters, and the cream in the freezer to chill for 5 minutes. Whip the cream until soft peaks form when the beater is lifted. Whip just past this soft peak stage Stir about one-quarter of Ae whipped cream into the batter to lighten. Then gently fold the rest of the whipped cream into the batter.
8. Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Smooth the batter with a spatula.
9. Place the cake in the oven on the stone and bake until the cake springs back when touched, or a toothpick inserted in the middle comes out clean but moist, about 1 hour. Ideally, the cake should not pull away from the sides until it has just come out of the oven. Place the cake in the pan on a rack to cool. Allow to stand in the pan for 10 to 20 minutes. Make sure that the cake is loosened from the pan by jarring it against the counter. Invert the cake onto the serving platter to finish cooling.
10. While the cake is hot, if desired, brush and rebrush several times with the Lemon Glaze. This cake improves upon standing for two or three days, well wrapped (see page 150) and refrigerated. When ready to serve, if desired, drizzle on Pound Cake Icing.

Pound cake icing
120g icing sugar, 40ml double crea,. 1.25ml vanilla extract.
Stir ingredients together. Make it just barely pourable, adding sugar or cream as needed. Pour onto cake.

Lemon glaze
79ml lemon juice, 99g sugar
Combine, heating if needed to dissolve. Brush onto cake until absorbed.


The cake should be baked in a Bundt or tube pan,
Whipping the cream makes a big difference.

Add lemon glaze and pound cake icing recipes from Bakewise - both optional.

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