Get ready to tantalize your taste buds with the most mouthwatering Lemon Butter Pound Cake that will transport you straight to dessert heaven! This isn't just another cake recipe - it's a culinary masterpiece that combines the rich, velvety texture of a classic pound cake with a bright, zesty lemon twist that will make your guests beg for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that's both incredibly simple to make and devastatingly delicious.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 slices
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easier removal.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined. This will help evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk. Start and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix, as this can make the cake dense.
- Stir in 1/4 cup of lemon juice and 1 tablespoon of lemon zest, mixing until evenly distributed throughout the batter. The lemon juice and zest will add a refreshing citrus flavor to the cake.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or drizzle with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and tang. Enjoy your delicious Lemon Butter Pound Cake!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before starting. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use Fresh Lemon Zest: For the most vibrant citrus flavor, use freshly zested lemons rather than pre-packaged zest.
- Check for Doneness: Use the toothpick test - insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. This helps prevent the cake from breaking apart.
- Optional Glaze: For an extra layer of flavor, prepare a simple lemon glaze by mixing powdered sugar with fresh lemon juice to drizzle over the cooled cake.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 7g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 145mg
