Lemon Pound Cake Recipe

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1. Preheat the Oven 

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper. 

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2. Prepare the Dry Ingredients 

In a medium-sized bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Set this aside. 

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3. Cream the Butter and Sugar 

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. This usually takes about 3-4 minutes using an electric mixer on medium-high speed. 

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4. Incorporate Eggs and Lemon Zest 

Add in 4 large eggs, one at a time, mixing well after each addition. Then, mix in 2 tablespoons of freshly grated lemon zest for that bright lemon flavor. Make sure to scrape down the sides of the bowl to ensure even mixing. 

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5. Combine Dry Ingredients and Buttermilk 

Gradually add the dry ingredients mixture to the wet ingredients, alternating with 1/4 cup of buttermilk. Begin and end with the dry ingredients. Mix until just combined; be careful not to overmix as it can lead to a dense cake. 

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6. Pour the Batter into the Pan 

Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula. 

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7. Bake the Cake   

Place the loaf pan in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to prevent over-browning; you may need to tent it with foil if it's browning too quickly. 

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8. Cool and Serve

 Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, you can slice and serve your delicious lemon pound cake! Optional: You can dust it with powdered sugar or drizzle with a lemon glaze for extra sweetness and flavor. Enjoy!

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