Lemon Pound Cake - Step by Step

Assemble ingredients. Scale ingredients. Sift the dry ingredients and set them aside.

 Cream sugar and butter along with the juice and zest of 3 lemons.

 Till CREAMY.

 Add eggs one at a time. Mixing after each till fully incorporated. Add 1/3 of the dry. Mix. Add 1/2 the cream. Mix. Add 1/3 of the dry. Mix. Add the other half of the cream. Mix. Add the last 1/3 of the dry. Mix. Then spread into prepared pan. Put in cold oven. Shut door. Turn temp to 325. Remove cake when it springs back when touched lightly. Maybe an hour. Maybe a bit more.

 This is what it looks like when it comes out.

 And after it cools, invert it onto cooling rack. Cool completely.