Name: Classic French Lemon Pound Cake (Cake au Citron)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup (226g), softened Unsalted butter; 1.5 cups (300g) Granulated sugar; 4 at room temperature Large eggs; 2 cups (240g) All-purpose flour; 2 teaspoons Baking powder; 0.5 teaspoon Salt; 0.5 cup (120ml), at room temperature Whole milk; 2 from large lemons Lemon zest; 0.25 cup (60ml) Fresh lemon juice (for cake); 1.5 cups (180g) Powdered sugar (for glaze); 3 4 tablespoons Fresh lemon juice (for glaze)

A beloved French classic, this moist and fragrant lemon cake, known as "Cake au Citron," features a tender crumb and a bright, zesty lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, it embodies simple elegance and delightful citrus flavor. The "cake" in French often refers to a loaf cake, akin to a British pound cake, and "Cake au Citron" is a quintessential example. These simple, comforting cakes became popular throughout France for their ease of preparation and versatility, often enjoyed with coffee or tea. Its enduring appeal lies in its straightforward yet delightful flavor profile, making it a staple in French homes and bakeries for generations.

Instructions

1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale yellow, about 3-5 minutes.
4
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lemon zest.
5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and lemon juice (for the cake). Begin and end with the dry ingredients, mixing until just combined after each addition; be careful not to overmix.
6
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
7
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
8
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9
While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. Add more juice, a teaspoon at a time, if a thinner consistency is desired.
10
Once the cake is completely cool, pour the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Chef's Tips

•**Storage**: Store the cake at room temperature, covered tightly, for up to 3-4 days. It can also be frozen, unglazed, for up to 3 months; thaw overnight before glazing.
•**Substitutions**: For a more intense lemon flavor, consider adding a teaspoon of lemon extract to the batter. If you don't have whole milk, plain full-fat yogurt or buttermilk can be used as a substitute for a slightly different, tangy texture.
•**Fun Fact**: The term "cake" in French cuisine often refers to a savory or sweet loaf baked in a rectangular mold, much like what English speakers call a loaf or pound cake, rather than a round layer cake.
•**Pro Tip**: Ensure all cold ingredients, such as eggs and milk, are at room temperature. This helps them emulsify better with the butter and sugar, resulting in a smoother batter and a more tender, even-textured cake.