Are you craving a taste of sunshine? Look no further than this unbelievably delicious lemon pound cake, made entirely from scratch. This recipe is perfect for those seeking easy recipes and healthy meals that don't compromise on flavor. Whether you're a seasoned baker or a beginner taking your first steps into homemade cooking, this recipe is guaranteed to impress. Its bright, zesty lemon flavor and tender crumb make it the ideal treat for any occasion, from a casual afternoon tea to a celebratory dinner. Prepare to be transported to a sun-drenched lemon grove with each delightful bite!
Ingredients:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 cup (240ml) buttermilk
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your cake releases easily once baked.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting your dry ingredients aside keeps your workspace organized and efficient.
Combining Wet and Dry Ingredients:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but you can achieve similar results with a hand mixer or even good old-fashioned elbow grease!
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—overmixing can lead to a tough cake.
Baking and Cooling:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Patience is key here; allowing the cake to cool fully prevents it from crumbling.
Serving Suggestions:
Once completely cool, dust the lemon pound cake with powdered sugar for an elegant touch. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. This cake is equally delicious on its own, showcasing the bright lemon flavor beautifully.
Tips for the Best Lemon Pound Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and incorporation.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, your cake is ready.
Variations:
- Blueberry Lemon Pound Cake: Fold in 1 cup of fresh blueberries along with the lemon zest.
- Glazed Lemon Pound Cake: Prepare a simple lemon glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
- Raspberry Lemon Pound Cake: Incorporate 1 cup of fresh raspberries into the batter for a delightful twist.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 4-5g
This Lemon Pound Cake recipe is a delightful addition to your collection of quick dinner ideas and delicious dishes. Its simple steps and amazing flavor make it perfect for any occasion. Enjoy baking and savor every bite of this delightful treat!