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Buttery homemade pound cake that’s rich with the flavor of shortbread cookies, but still tender and light as a feather. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®). Place sugar and butter in a large mixing bowl.
Ingredients 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 1 unwaxed lemon, zest and juice 85g/3oz icing sugar
Add the flour and lemon zest and blend until smooth. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.
Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition.
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