Lemon cream pound cake
Author: 
Recipe type: Loaves
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
 
This moist, tender and buttery pound cake will have you eating more than one slice!
Ingredients
  • 1½ cups cake flour
  • ¾ tsp baking powder
  • A pinch of salt
  • ½ cup softened butter (substitute 1 tbsp of butter for oil if you'd like)
  • 1 scant cup sugar
  • ¼-1/2 tsp vanilla extract
  • 2 eggs, room temperature
  • ½ cup heavy cream
  • Zest and juice of ½-1 lemon
Instructions
  1. Preheat the oven to 350 F and line a 9x5 baking pan with parchment paper.
  2. In a medium sized bowl, sift together the cake flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar (and oil, if using) for 4-5 minutes until the mixture has lightened up in color. Beat in the eggs, one at a time until the mixture is smooth and shiny, making sure to scrape down the sides of your bowl as necessary.
  4. Add in the lemon zest and juice and the vanilla, then slowly drizzle in the heavy cream and mix until smooth and satiny.
  5. Add the dry ingredients into the wet and gently fold the two mixtures together using a spatula. Make sure to not over mix the batter; it is okay to have some lumps and some small dry patches. Transfer this batter into the prepared baking tin and bake in the oven for 45-60 minutes, until a toothpick comes out clean or until the cake springs back to the touch.
  6. Let the cake cool in the pan for about 10 minutes, then remove it to cool on a wire rack until the cake is room temperature (if you can wait that long). At this point, slice it up, add some whipped cream and berries, enjoy it with an extra pat of butter or serve it plain in all it's delicious glory!
Recipe by The Chewy Life at https://www.thechewylife.com/lemon-cream-pound-cake/