Lemon Pound Cake
"This is my father's recipe. He would make a big batch of the batter and keep it in the freezer, then take some out of it every Wednesday and bake it up. on Wednesdays, we didn't have school; I would stay home and do homework or go out to play, knowing that the lemon pound cake would be there at day's end.
"The batter is not heavy, but it bakes into a dense cake. The more airy a cake, the faster it dries; the more dense, the longer it retains moisture. You can make as many of these cakes as you like, wrap them well in plastic, and freeze them. The night before you intend to serve it, take one out and put it in the refrigerator to thaw. This is great for breakfast, sliced and warmed up in the toaster, as well as perfect at afternoon tea."
From Simply Sensational Desserts by Francois Payard.
- Unsalted Butter - 3 oz
- Cake Flour - 5⅛ oz
- Baking Powder - 0.04 oz
- Granulated Sugar - 7 oz
- Salt - 0.04 oz
- Lemon Zest - 1.5
- Egg - 5⅜ oz
- Heavy Cream - 3⅛ oz
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