Description
A delightful lemon pound cake with a perfect balance of sweetness and a tangy lemon twist, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Stir in the lemon zest, lemon juice, and vanilla extract until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh lemons for the best flavor. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg