– 3 sticks unsalted butter, softened (339g) – 3 cups sugar (600g) – 5 large eggs, room temperature – 3 cups cake flour (not self rising) (342g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt – Zest of 2 Lemons approximately 2 Tablespoon – 2 ½ teaspoons Lemon Extract (10g) – 3 Tablespoons Lemon Juice (42g) – 1 cup heavy whipping cream (do not whip) (232g) – 1 cup powdered sugar sifted – 2 Tablespoons fresh lemon juice – Milk optional
Grease and flour a tube pan. Start with a 325-degree oven.In a separate basin, mix cake flour, salt, and baking powder for 30 seconds. Save for later.
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Mix butter in a medium-speed mixer using the paddle. Add sugar slowly and beat until frothy, 3–5 minutes.Add each egg and mix to include the yolk.Mix whipped cream, lemon juice, extract, and zest in a measuring cup or plate.
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Alternate adding flour and beating cream. Start and finish with dry ingredients. We add three flour and two whipping cream mixtures.Spoon batter into a tube pan.
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Bake for 60–65 minutes at 325 degrees until a toothpick comes out clean (or with a few crumbs). Check in about 1 hour since baking times vary. Cover loosely with aluminum foil if the cake top darkens.
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About 8 cups of batter can be made with this method.Let it cool in the pan for ten minutes before moving it to a plate to serve.
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Stir sugar and lemon juice in a bowl until smooth.Pour over pound cake. (I spooned my into a piping bag with a clipped tip for control.) Top with lemon zest.
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