Super Moist Lemon Pound Cake is such a great combination of rich and refreshing!
Ingredients:
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks, 226g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
4 large eggs
2 tablespoons lemon zest (about 2 lemons)
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 cup (120ml) buttermilk (or whole milk)
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix until just combined—don’t overmix.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
You can also drizzle a simple lemon glaze (powdered sugar + lemon juice) over the top for an extra burst of citrus!
Are you planning on baking one, or just thinking about it?