Classic Lemon Pound Cake

• Refrigerated

  • 6 Eggs

• Condiments

  • 2 tsp Lemon juice, fresh
  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3 cups Flour
  • 1/4 tsp Salt
  • 2 1/4 cups Sugar

• Dairy

  • 3 1/2 sticks Butter - 28 tbs.

• Other

  • 10 – Inch tube pan

Found on livingthegourmet.com

Description

Ingredients

• 6 eggs – separated
• 3 ½ sticks of butter – 28 tbs. - softened
• 2 cups sugar
• 3 cups flour
• 1 ½ tsp. baking powder
• 2 tsps. Fresh lemon juice
• ¼ tsp. salt
• 10 – Inch tube pan
• ¼ cup fresh lemon juice
• ¼ cup sugar

Directions

• Preheat oven 350 degrees:
• Thoroughly grease the tube pan; then lightly coat the pan with flour.
• Separate the eggs letting the egg whites fall into a large mixing bowl; place the egg yolks into a smaller bowl.
• Cut the butter into cubes and place in another large mixing bowl. Using a wooden spoon press the butter chunks against the side of the bowl until a very soft and smooth consistency is reached.
• Mix the sugar into the butter a little at a time and stir until the mixture is a smooth and very creamy.
• Beat the egg yolks well; then stir the yolks into the butter mixture along with the lemon juice.
• Place a sifter on a medium size mixing bowl and sift the flour, baking powder and salt together.
• Add the flour mixture to the butter mixture a little at a time, while stirring until a smooth consistency is achieved.
• Using an electric mixture beat the egg whites until stiff peaks are achieved.
• Gently, stir the egg whites into the batter, a ¼ of a cup at a time, until they are incorporated into the batter.
• Spoon the batter into the prepared baking pan and sprinkle generously with sugar.
• Bake at 350 degrees F. for 35 minutes.
• Then reduce the heat to 325 F. degrees and bake for another 25 minutes.
• Using a toothpick gently place holes over the top of the cake.
• Spoon the syrup over the top of the cake.
• Combine the lemon juice and sugar and stir.