French Lemon Pound Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 2   Average: 5/5]

French Lemon Pound Cake

Pound cake (“Quatre- Quarts” or Four Quarters) is a traditional and popular cake of the French region of Brittany that refers to a type of cake that was traditionally made with a pound of each of four ingredients: Flour, Butter, Eggs & Sugar. This French Lemon Pound Cake is delicious and makes a great after dinner dessert or snack.


2 Cups Unbleached Flour

½ Teaspoon Baking Powder

¼ Teaspoon Baking Soda

¼ Teaspoon Salt

4 Large Lemons

2 Tablespoons Lemon Zest

½ Cup Softened Butter

1 ¾ Cups Sugar

4 Large Eggs

1 ½ Teaspoon Vanilla Extract

½ Cup Sour Cream

Preheat the oven to 325° F. Grease and flour a 9 x 5 loaf pan. In a medium bowl combine the flour and baking powder, baking soda and salt. Set aside. In a small bowl grate 2 tablespoons lemon zest and squeeze 4 tablespoons of lemon juice. In a large bowl mix together 1 ½ cups of the sugar and butter with an electric mixer until light and creamy. Next add eggs one at a time, mixing well after each addition. Beat in the lemon zest and vanilla. Reduce the mixer speed to low and alternately add the flour mixture and sour cream. Begin and end with the flour mixture. Spoon the batter into the loaf pan and bake for 1 ½ hours until done. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan. In a small bowl mix the lemon juice with the remaining ¼ cup of sugar. Brush the mixture over the top and sides of the warm cake. Cool completely on the rack. Slice very thin to serve. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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