I saw Martha Stewart’s post baking Julia Child’s Le Quatre Quarts and couldn’t stop thinking about it. I learned that this was no more than lemon pound cake, but it is the PERFECT lemon pound cake! Great for dessert or breakfast/brunch!

This will be in regular rotation at my house and up at the cottage since it is so simple & quick to make!

{ ingredients }

•1 1/2 sticks of unsalted butter (softened)
• 3 large eggs
• 1 cup sugar
• Zest from 1 lemon or orange
• 1 1/4 cups all-purpose flour
• Fresh fruit (optional)
• Whipped cream (optional)

{ directions }

1. Turn the oven to 350 degrees.

2. Prepare the 8″ round cake pan by buttering then flouring the pan. (I’ve done this in a bread pan too)

3. Beat eggs, sugar and zest until smooth and then slowly add butter.

4. While mixing, slowly add in flour. Once combined, pour into buttered pan and bake for 35-40 minutes (until toothpick inserted comes out clean).

Serve alone or topped with fresh whipped cream, fruit, mint and/or more zest!

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