INSTRUCTIONS:
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and lightly dust it with flour. This will help prevent the cake from sticking and ensure it releases easily from the pan.
Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside. These dry ingredients will give the cake structure and help it rise evenly.
Prepare the Wet Ingredients:
In a separate small bowl, combine the buttermilk, grated lemon zest, and fresh lemon juice. The lemon zest adds a burst of citrus flavor, while the buttermilk keeps the cake moist and tender.
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Creaming the butter and sugar properly is essential for creating a light and airy cake.
Add the Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This step ensures a smooth batter and helps the cake rise properly.
Combine the Ingredients:
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix, as this can make the cake dense.
Bake the Cake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Cake:
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling period allows the cake to set and makes it easier to slice.
Serve and Enjoy:
Slice the cake and serve it as is, or with a dusting of powdered sugar or a drizzle of lemon glaze. The cake is delicious on its own, but a glaze can add an extra layer of sweetness and lemon flavor.
Tips for Success
Use Fresh Lemons: For the best flavor, use fresh lemons for both the zest and juice. The zest contains essential oils that give the cake its bright, citrusy aroma.
Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in a tough cake.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps them incorporate more easily and evenly into the batter.
Nutritional Information (per slice, based on 12 slices):
Calories: Approximately 320-350 kcal
Protein: 5-6g
Carbohydrates: 50-55g
Fat: 12-14g
FAQs:
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature, and it will stay moist and delicious.
Q: Can I freeze Lemon Pound Cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Q: What can I use instead of buttermilk?
A: If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Conclusion:
This Lemon Pound Cake is a delightful treat that’s sure to become a favorite in your household. The bright lemon flavor, combined with the buttery richness of the cake, makes it a perfect dessert for any occasion. Whether you’re serving it at a brunch, enjoying it with afternoon tea, or just indulging in a sweet treat, this cake is sure to impress. Plus, with its simple ingredients and straightforward method, it’s a recipe you’ll turn to again and again. Enjoy baking and savor every bite!
