Lemon Pound Cake
This pound cake is not for the faint of heart. It is rich!
- 340g (3 sticks) softened butter
- 250g (1 bar) softened Cream Cheese
- 200g (2 cups) sugar
- 7 fresh room temperature eggs
- 2 tsp vanilla
- zest of one lemon
- 250g (2 cups) All Purpose Flour
- 116 g (1 cup) Spelt Flour
- 1 tsp salt
- Whip together, butter, cream cheese, sugar, vanilla, zest of lemon. Add eggs one at a time and whip until incorporated.
- Blend flours and salt together in separate bowl. Fold into the egg mixture one cup at a time.
- Pour this mixture into a bundt pan or large loaf tin or two small loaf tins. You can line the pans with baking paper or oil well. Place a roasting dish with two inches of water into the oven and place the loaf tins into the water. Then turn your oven on to 365F. Bake for 70 to 90 minutes. Use a toothpick after the first 60 minutes to check for doneness. When the toothpick comes out clean bring the cake out of the oven. Be careful not to overcook or your cake will be dry. Pour the juice of one lemon all over the hot cake and sprinkle with sugar. Allow to cool for a time in the pan, then turn out onto a rack.
- Wrap and store in the refrigerator.
If you put enough sugar in the pound cake it will keep well for days, I prefer a little less sugar so I keep it in the refrigerator. It will stay good in there for up to a week.
I made this cake with a 40/60 blend of Spelt and All Purpose Flour. Spelt has this delicious tang to it which works well with a lemon pound cake. But you can also use a blend of Silky Smooth Pastry Flour and All Purpose or our dependable Frederick Cake Flour with a touch of Turkey Red.
Posted on October 18 2019