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Lemon Pound Cake

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A delightful treat with fresh citrus flavor, perfect for tea or coffee.

Ingredients

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  • 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
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Stir in the lemon zest and lemon juice.
  7. Pour the batter into the prepared bundt pan.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

Use room temperature ingredients for a smooth batter and even baking. Don’t overmix to keep the cake light and fluffy.

Nutrition

Find it online: https://tashirecipez.com/lemon-pound-cake/

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