Lemon Half Pound Cake




2-pound loaf




  • ½ pound (2 sticks) Challenge European Style Butter
  • ½ pound (1 cup + 2 Tbsp) sugar
  • ½ pound (4 XL or 5 large) eggs
  • ½ pound (1 ¾ 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)


  • 1

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

  • 2

    Butter and flour a 9×5-inch 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.

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