This Poundcake is uncharacteristically light and moist. I had very good luck with it, but I used a stand mixer. I would not try beating this batter by hand.
You'll Need:
1 Cup Soft Butter
1 Cup Granulated Sugar
1/4 teaspoon lemon zest
1 Tablespoon lemon juice
4 large Eggs
2 Cups sifted Cake Flour
1/4 teaspoon baking powder.
Pre-heat oven to 300 Degrees F.
Grease and flour a 9x5x3 loaf pan.
Cream the butter and gradually add the sugar. Beat for a good five-ten minutes until fluffy. Add the juice and zest. Beat the eggs in one at a time, giving about a minute between eggs for beating. Sift together the flour and baking powder and add to the mixture all at once. Beat until smooth. Pour into pan and place in the centre rack of the oven for about an hour and a half. Keep checking after an hour by inserting a toothpick into the centre of cake. Cool well before slicing.