Lemon Pound Cake Atk

America's test kitchen

Adjust an oven rack to the middle position and heat the oven to 350 degrees.

Grease an 8 1 / 2 by 4 1 / 2 inch loaf pan with 1 tablespoon of the softened butter.

Dust with 1 tablespoon of the flour , tapping our the excess.

In a medium bowl , whisk together the remaining 1 1 / 2 cups flour , the baking powder and the salt.

Set aside.

Melt the remaining 16 tablespoons butter in a small saucepan over medium heat.

Whisk the melted butter thoroughly to reincorporate any separated milk solids.

In a food processor , pulse the sugar and zest until combined , about 5 pulses.

Add the lemon juice , eggs and vanilla.

Process until combined , about 5 seconds.

With the machine running , add the melted butter through the feed tube in a steady stream [this should take about 20 seconds].

Transfer the mixture to a large bowl.

Sift the flour mixture over the egg mixture in three additions , whisking gently after each addition until just combined.

Pour the batter into the prepared pan and .

unsalted butter, cake flour, baking powder, salt, sugar, lemon zest, lemons, eggs, vanilla, lemon juice