Lemon-Infused Pound Cake Recipe

If you’re looking for a cake that combines simplicity with a burst of citrus flavor, this lemon pound cake is the perfect choice. With its golden brown crust and rich, buttery texture, it’ll quickly become a favorite in your home. It’s moist, tender, and has just the right amount of sweetness to brighten up your day.

This delightful cake is perfect for afternoon tea, celebrations, or even as a delicious dessert after dinner. The zesty lemon flavor paired with the dense crumb creates a satisfying experience with every bite. Plus, it’s a straightforward recipe that doesn’t require any fancy techniques or equipment.

Deliciously Moist Lemon Pound Cake

This lemon pound cake features a golden-brown exterior that is both inviting and visually appealing. As you slice into it, the moist and tender crumb reveals itself, promising a delightful bite.

The combination of rich butter and vibrant lemon zest creates a harmonious blend that perfectly complements the cake’s buttery flavor. This cake serves as an ideal accompaniment to warm beverages, enhancing both your tea or coffee experience.

Preparation Techniques

The process of creating this lemon pound cake is straightforward, making it accessible for bakers of all levels. Start by preheating your oven to ensure an even bake, and prepare your loaf pan by greasing and flouring it well.

Incorporating the ingredients requires some care. Begin by creaming together softened butter and sugar until the mixture is light and airy. This step is crucial, as it helps to incorporate air, contributing to the cake’s fluffy texture.

Ingredient Highlights

The ingredient list is simple yet effective. Unsalted butter provides a rich base, while granulated sugar adds sweetness. The use of buttermilk not only keeps the cake moist but also enhances its flavor profile.

Lemon zest and fresh lemon juice are the stars of this recipe, delivering that signature citrus brightness. The combination results in a cake that is both sweet and tangy, appealing to a wide range of taste preferences.

Baking Process

Once your batter is mixed, pour it into the prepared loaf pan and smooth the top for a polished finish. Baking is where the magic happens; as the cake cooks, the aroma of lemon fills the kitchen, creating an inviting atmosphere.

Timing is key—bake the cake until a toothpick comes out clean from the center. This indicates that the cake is fully cooked while retaining its moisture.

Serving Suggestions

Allow the lemon pound cake to cool before serving, as this helps it set perfectly. A light dusting of powdered sugar adds a touch of elegance and enhances the visual appeal of your presentation.

For added freshness, consider garnishing with slices of lemon and sprigs of mint. This not only elevates the presentation but also hints at the flavors waiting to be enjoyed.

Storage Tips

To maintain the cake’s moisture and flavor, store it in an airtight container at room temperature. It can last for several days, allowing you to enjoy it over time.

 

If you’re looking to preserve it for a longer period, freezing slices is an option. Just ensure they are well-wrapped to prevent freezer burn, allowing for a delightful treat whenever you’re in the mood for something sweet.

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Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Stir in the lemon zest and lemon juice until just combined.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

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