Traditional Lemon Pound Cake
A delightful and moist traditional lemon pound cake infused with the fresh zest and juice of lemons, perfect for dessert lovers and lemon enthusiasts alike. This classic cake offers a burst of citrus flavor in every bite, ideal for any occasion.
Prep time: 15 minutesCook time: 1 hour 10 minutesServes: 12
Ingredients
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon extract
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Add the dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
7. Stir in vanilla and lemon extracts.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Storage
Store the lemon pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating
To reheat, warm the cake slices in a microwave for 15-20 seconds or in an oven at 300°F (150°C) for 5-7 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
