Shelly's Recipe

FRESH LEMON POUND CAKE

Category: Cakes

1 3/4 sticks (14 tablespoons) unsalted butter, softened
1 3/4 cups sugar
Grated zest of 3 lemons
3 whole eggs plus 3 egg yolks
2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 cup buttermilk

Preheat oven to 350 degrees.

Grease 3 small loaf pans, 5-by-3-by-2 inches or a regular-sized pan. Line bottoms with parchment paper and grease paper.

In a mixing bowl, cream the butter with the sugar and lemon zest until light and fluffy. Add whole eggs and egg yolks in 2 to 3 additions, scraping the sides of the bowl well and mixing completely after each addition. Sift flour and baking soda over the bowl, pour in buttermilk and fold together by hand. Divide batter among the loaf pans.

Bake for about 45 minutes, or until toothpick or cake tester inserted in center of cake comes out clean. Let cakes stand in their pans for about 5 minutes. Turn them out on a wire rack, peel off paper and let cool completely before slicing. Makes 3 5-inch loaves.