Cakes and Frostings

Lemon "Half Pound" Cake

Servings

2 lb loaf

Level

Easy

Ingredients

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

Directions

  • 1
    Allow butter and eggs to come to room temperature (20 Minutes) and preheat oven to 325°F.
  • 2
    Butter and flour a 9" x 5" loaf pan or line pan with parchment or waxed paper.
  • 3
    Beat butter until light and creamy. Gradually add sugar and cream together. Add eggs one at a time mixing just until the yellow disappears between each addition.
  • 4
    Combine flour and ginger and add gradually to the butter mixture alternating with the lemon juice and lemon zest; mix until blended.
  • 5
    Pour batter into prepared pan.
  • 6
    Bake 1 hour or until cake tester comes out clean.
  •  !
    For a pound cake, double the recipe and bake in a 10-inch tube or Bundt pan for 1 hour and 15 minutes.