from Thelma
Oma’s Pound Cake
Classic dense pound cake with 1:1:1:1 ratios, plus a slight lemony flavour.
Ingredients
- 2 cups butter, room temperature (453.5g or 1 pound)
- 2⅓ cups sugar (453.5g or 1 pound)
- 9 large eggs, room temperature (453.5g or 1 pound)
- 3 cups all-purpose flour (453.5g or 1 pound)
- ¼ tsp salt (1.5g)
- 3 tbsp lemon juice (60g or juice of 1 lemon)
- 1½ tbsp lemon zest (9g or zest of 1 lemon)
Instructions
- Preheat oven to 325°F, and prepare a 10″ tube pan.
- Cream butter and sugar together until fluffy and pale, about 6-8 minutes
- Add eggs in 1 at a time, mixing until incorporated.
- Whisk together flour and salt, then gently add into batter, on low, half at a time, alternating with lemon juice and lemon zest. Fold together until smooth.
- Bake for 90 minutes, until top is firm and brown, and a skewer comes out clean. Cool in the pan for about 15-20 minutes before removing.
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