Ingredients
Equipment
Method
Preparing your ingredients
- Weigh your ingredients.
- Mix the salt and flour, and sift the mixture into a bowl.
- Zest the 2 lemons
- Juice 1 lemon. My lemon yielded approximately 50ml / ¼ Cup of juice.
- Melt your butter over low heat. Pay attention to it, you don't want to brown it. I move it off the burner when there's still some unmelted butter in the pan, and then stir it around until everything is melted. Let it cool off a little bit, before using it.
- Preheat your oven to 180ºC (350F) in non-convection mode.
Making the batter
- Note My mom has one very strict rule, never change directions with the mixer when making pound cake. Now, I don't know the science behind it, but I do not dare to break the rule! Add the melted butter and sugar into the bowl of your stand mixer with the paddle attachment. Mix it until it's thoroughly combined, and all the sugar is dissolved into the butter.
- With the mixer running, add the flour to the butter and sugar mixture, one scoop at a time. From time to time, scrape the edges of the bowl, to make sure everything gets mixed together.
- Once the flour is completely incorporated, with the mixer running, add one egg at a time. Wait with adding the next egg, until the first egg is fully mixed in.
- Add the lemon juice, and let it mix until fully combined.
- Remove the bowl from the mixer, and with a spatula, mix the lemon zest through it.
- Melt some extra butter, and grease the inside of your two loafpans. Add a little bit of flour, and shake it around, until you have a thin layer of flour on the inside of your pan.
- Cut two pieces of parchment paper into a square large enough to cover the loaf pan on the short edge. Rub a little bit of butter on one side of each of the pieces of parchment paper.
- Divide the batter evenly over your two loaf pans.
- Lift the loaf pans, and let them fall back on the table a few times, to get all the air bubbles out of the batter.
- Put a piece of parchment paper (butter side down) over the middle of the loaf pan.
Baking the cakes
- Place the loaf pans on the center rack of your oven. Make sure there is enough space between them.
- After 20 minutes, remove the parchment paper from the pans.
- Continue baking until a toothpick, or cake tester comes out clean. For us, it was between 35 and 40 minutes.
- Place the loaf pans on a rack to cool off, before removing them from the pan!
