Classic Lemon Pound Cake is a timeless dessert that never goes out of style. With its bright citrus flavor and buttery richness, it’s perfect for any occasion, whether it’s a summer picnic or a cozy winter gathering. This recipe will guide you to a perfectly moist and delicious cake every time.
Butter is the base of our cake, providing richness and a tender crumb. Make sure it's unsalted so you can control the salt level. Granulated sugar not only sweetens but also helps aerate the batter when creamed with butter. Eggs bind everything together, providing structure and moisture. The all-purpose flour gives the cake its form. We've added a bit of baking powder to ensure the cake rises just enough without becoming too airy. Salt enhances the flavors, balancing the sweetness and bringing out the lemon's brightness. Whole milk adds moisture and a creamy texture. The real stars here are the lemon zest and lemon juice, which infuse the cake with fresh citrus notes. Finally, a touch of vanilla extract rounds out the flavors beautifully.
This Lemon Pound Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more elegant presentation, try serving it with a side of fresh berries or a berry compote — the tartness complements the sweet lemon beautifully.
First things first, preheat your oven to 325°F (165°C). You'll want to grease a 9x5-inch loaf pan to ensure the cake doesn't stick — a little butter or non-stick spray will do the trick.
In a large bowl, cream together the softened butter and sugar. You’ll want to mix until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is crucial as it incorporates air into the batter, giving our pound cake its lovely texture.
Next, add the eggs one at a time. Beat well after each addition to ensure everything is well blended. It might look a bit like scrambled eggs at first, but keep mixing till smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the baking powder and salt throughout the flour, ensuring a uniform rise.
Now, gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the flour mixture. This means you’ll add a third of the flour, then half of the milk, another third of the flour, the rest of the milk, and finish with the last of the flour. Mix until just combined. Over-mixing can result in a dense cake.
Gently fold in the lemon zest, lemon juice, and vanilla extract. Stir until everything is just blended, and you can see the zest speckled throughout the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it in the preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cooled, a light dusting of powdered sugar is all it needs before serving.
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