Description
A classic and elegant lemon pound cake, perfect for any celebration, evoking warm memories and a bright, zesty flavor.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and ensure your baking powder is fresh.
