Lemon Pound Cake (Greenbrier)

By ezunich

Ingredients

• 16 tbs unsalted butter
• 1 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cup sugar
• 2 tbs grated lemon zest, plus 2 tsp lemon juice
• 4 eggs, room temperature
• 1 1/2 tsp vanilla

Preparation

Step 1

In food processor, pulse sugar and zest, until combined. Add lemon juice, eggs, and vanilla. Process. With machine running, add melted butter, transfer to a large bowl and sift flour mixture over eggs. Pour batter into prepared pan. Bake at 350° for 15 minutes and then reduce to 325° for 35 minutes.