Description
A delightful lemon pound cake with bright, zesty notes and a rich, buttery flavor that creates joyful moments.
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 the 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 the flour mixture 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 it to a wire rack.
Notes
For a richer lemon flavor, consider adding an additional teaspoon of lemon zest. Serve with fresh berries or a dusting of powdered sugar.