Steps

1. Sift 100g of cake flour into a bowl, then add 80g of sugar and 2g of baking powder.
   🕒 00:52
2. Using a whisk, mix the dry ingredients thoroughly while crushing any sugar clumps.
   🕒 01:34
3. Add 100g of butter (softened to room temperature), 2 eggs, and 1 tbsp of lemon juice. [Key Tip!] Softening the butter until it's mashable with your fingers will make mixing easier later.
   🕒 02:37
4. Whisk everything together until smooth and no lumps remain. [Key Tip!] Placing a damp cloth under the bowl will help stabilize it for easier mixing.
   🕒 03:21
5. Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit).
   🕒 04:48
6. Cut parchment paper to fit your pound cake pan, make small cuts at the corners, and line the pan.
   🕒 04:59
7. If the parchment paper is lifting, take a small amount of batter on your finger and use it to stick the edges of the paper together.
   🕒 05:49
8. Pour the batter into the pound cake pan and spread the surface flat with a rubber spatula.
   🕒 06:02
9. Place the pan on a baking sheet and bake in the 170 degrees Celsius (340 degrees Fahrenheit) oven for 45 minutes. [Key Tip!] Baking at a lower temperature for a longer time results in a moist cake.
   🕒 06:32
10. Once baked, remove from the oven, take the cake out of the pan, and peel off the parchment paper.
    🕒 07:13
11. While still warm, wrap the pound cake tightly with plastic wrap to prevent heat from escaping. [Key Tip!] This step ensures a moist finish.
    🕒 07:18
12. Place the plastic-wrapped pound cake in the refrigerator and let it chill thoroughly.
    🕒 07:28
13. Slice the chilled pound cake into your desired thickness and arrange on a plate.
    🕒 09:14
14. Optionally, finely grate lemon zest over the pound cake as a garnish.
    🕒 09:42