Lemon "Half Pound" Cake

Lemon "Half Pound" Cake

Lemon "Half Pound" Cake

Ingredients

  1. ½ lb. (2 sticks) Challenge European Style Butter (salted)
  2. ½ lb. (1 cup + 2 Tbsp) sugar
  3. ½ lb. (4 XL or 5 Large) eggs
  4. ½ lb. (1¾ cups) all-purpose flour
  5. ½ teaspoon ground ginger
  6. 3 Tablespoons fresh lemon juice
  7. 2 teaspoons finely chopped lemon zest or grated lemon peel (1 lemon is enough for juice and peel)

Directions

  1. Step 1

    Allow butter and eggs to come to room temperature (20 Minutes) and preheat oven to 325°F.

  2. Step 2

    Butter and flour a 9" x 5" loaf pan or line pan with parchment or waxed paper.

  3. Step 3

    Beat butter until light and creamy. Gradually add sugar, creaming together butter and sugar. Add eggs one at a time mixing just until the yellow disappears between each addition.

  4. Step 4

    Combine flour and ginger and add gradually to the butter mixture alternating with the lemon juice and lemon zest; mix until blended.

  5. Step 5

    Pour batter into prepared pan.

  6. Step 6

    Bake 1 hour or until cake tester comes out clean.

Note: For a pound cake, double the recipe and bake in a 10-inch tube or Bundt pan for 1 hour and 15 minutes.

Source: Challenge Home Economist

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