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lemon pound cake recipe

Lemon Pound Cake Recipe

Discover the perfect lemon pound cake recipe, complete with easy instructions and expert tips for a delicious treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Stand mixer or electric hand mixer
  • Large mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Loaf pan (9×5 inch)
  • Parchment paper
  • Cooling rack

Ingredients
  

  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 cup 2 sticks Unsalted butter, softened
  • 1 cup Granulated sugar
  • 4 large Eggs
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Lemon zest
  • 1/4 cup Fresh lemon juice
  • 3/4 cup Buttermilk

Instructions
 

Step 1-Prepare the Oven and Pan

  • Preheat your oven to 350°F (175°C).
  • Grease a 9×5 inch loaf pan and line it with parchment paper.
  • Always preheat your oven for at least 20 minutes before baking to get the right temperature.

Step 2-Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, and salt.
  • Sifting these ingredients ensures your cake comes out light and fluffy.

Step 3-Cream Butter and Sugar

  • In a large bowl, beat the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in vanilla extract and lemon zest.
  • Adding eggs one at a time avoids overwhelming the batter and keeps it smooth.

Step 4-Combine Wet and Dry Ingredients

  • Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
  • Mix just until combined. Overmixing can lead to a tough cake.

Step 5-Bake

  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Don’t keep opening the oven door as it lets out heat and can cause the cake to bake unevenly.

Step 6-Cool

  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra lemony kick, brush your lemon pound cake with lemon syrup just after baking.
  • Always use fresh lemons for the best flavor.
Keyword Lemon Pound Cake Recipe