Dueling Pound Cakes, or Using the Creaming Method to Make Pound Cake.
Lemon Pound Cake
Dueling Pound Cakes, or Using the Creaming Method to Make Pound Cake.
Ingredients
- 19 oz granulated sugar
- 12 oz unsalted butter at cool room temperature
- 1 gently rounded teaspoon fine sea salt
- Zest of 2 lemons (use a Microplane for best results)
- ¼ teaspoon lemon extract or 3 drops of lemon oil
- 5 large eggs, beaten
- 13 oz cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 6 oz thick Greek yogurt (without gums or other additives) or sour cream
- 2 oz freshly squeezed lemon juice, strained
- 2 oz whole milk

For instructions (and a how-to video) Visit: PastryChefOnline.com
Photo credit: onlinepastrychef / flickr.com / CC BY-NC-SA
You guys are very sweet to share my lemon pound cake. I hope you give it a try; it is moist, lemony and delicious! 🙂