Lemon and Vanilla Pound Cake

Name: Lemon and Vanilla Pound Cake (Quatre-Quarts au Citron Et à la Vanille)
Cuisine: France
Ingredients: 1 tablespoon softened butter (for the loaf pan), plus 2 ½ sticks (10 ounces [280 g]) unsalted butter at room temperature; 1 tablespoon softened butter (for the loaf pan), plus 2 ½ sticks (10 ounces [280 g]) unsalted butter at room temperature; finely grated zest from 1 lemon; 1 cup [200 g] superfine sugar, either store-bought or homemade; 5 large eggs, allowed to come to room temperature; 1 teaspoon vanilla extract; ¼ cup milk; ¼ teaspoon salt; 2 cups [250 g] all purpose flour; 1 cup [200 g] superfine sugar, either store-bought or homemade; 1 cup [200 g] superfine sugar, either store-bought or homemade; 1 tablespoon softened butter (for the loaf pan), plus 2 ½ sticks (10 ounces [280 g]) unsalted butter at room temperature; 1 tablespoon softened butter (for the loaf pan), plus 2 ½ sticks (10 ounces [280 g]) unsalted butter at room temperature

Quatre-Quarts au Citron Et à la Vanille

Preparation info

makes
10 to 12
servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

I like to serve this cake with a dollop of whipped cream and, if they’re in season, fresh berries. It’s even better, sliced and lightly toasted, for breakfast or with an afternoon coffee.

Ingredients

1 tablespoon softened butter (for the loaf pan), plus 2 ½ sticks (10 ounces [280

Europe
France
Dessert
Breakfast
Cake
Vegetarian

Method

Brush or rub the inside of a 2-quart [2-l] loaf pan with softened butter. (I get the best results using a pan 10 inches</