Lemon Pound Cake:
Welcome to the delightful world of baking, where the aroma of freshly baked goods fills the air and the taste of homemade treats warms the heart. Today, we’ll embark on a culinary journey to create a classic and scrumptious Lemon Pound Cake. Bursting with citrusy goodness, this cake is a perfect balance of sweet and tangy flavors, making it an ideal choice for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, follow these simple steps and indulge in the joy of baking your own Lemon Pound Cake.
Lemon Pound Cake:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a standard-sized bundt pan or use a non-stick baking spray.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take 3-5 minutes with an electric mixer.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Add Lemon Flavor:
- Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until the batter is smooth and well combined.
- Bake:
- Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Serve:
- Once cooled, slice and serve your delectable Lemon Pound Cake. You can dust it with powdered sugar or drizzle with a simple lemon glaze for an extra touch of sweetness.
Table Details:
Step | Task | Time Duration |
---|---|---|
1 | Preheat the Oven | 10 minutes |
2 | Cream Butter and Sugar | 5 minutes |
3 | Add Eggs | 5 minutes |
4 | Combine Dry Ingredients | 3 minutes |
5 | Alternate Wet and Dry Ingredients | 5 minutes |
6 | Add Lemon Flavor | 2 minutes |
7 | Bake | 60-70 minutes |
8 | Cool | 15 minutes |
9 | Serve | – |
FAQs:
Q: Can I use salted butter instead of unsalted? A: It’s recommended to use unsalted butter to control the salt content in the recipe, but if you only have salted butter, reduce the additional salt in the recipe.
Q: Can I substitute buttermilk with regular milk? A: Buttermilk adds a specific tangy flavor. You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Q: How do I store leftovers? A: Store the Lemon Pound Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for a longer shelf life.
Enjoy baking your Lemon Pound Cake and savor the delightful results!