Imagine a dessert so rich, so luxuriously moist, that it transforms an ordinary moment into a gourmet experience. This Brandy and Lemon Cream Pound Cake isn't just a recipe—it's a culinary journey that marries the warmth of aged brandy with the bright, zesty notes of fresh lemon, creating a dessert that's both sophisticated and comforting. Whether you're looking to impress dinner guests or treat yourself to a slice of pure indulgence, this pound cake promises to be your new obsession.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup brandy
- 1 lemon, zested and juiced
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 9-inch bundt pan or loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed for 5-7 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth and consistent batter.
- In a separate bowl, sift together the all-purpose flour to remove any lumps. Gradually add the flour to the wet ingredients, alternating with milk, mixing on low speed until just combined.
- Fold in the vanilla extract, brandy, lemon zest, and lemon juice. Gently mix until these ingredients are evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 60-65 minutes. To test for doneness, insert a toothpick or thin knife into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar, drizzle with a brandy glaze, or serve with whipped cream for added indulgence.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature. This helps create a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Pan Preparation is Key: Thoroughly grease and flour your pan to prevent sticking. Consider using a non-stick spray with flour for extra insurance.
- Oven Positioning: Place the cake in the center of the oven for even baking and rotate halfway through cooking to ensure uniform browning.
- Cooling Technique: Let the cake cool in the pan for 15 minutes before removing to help it maintain its structure.
- Storage Tip: This pound cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Serving Suggestion: For an extra touch of elegance, serve slightly warmed with a dollop of whipped cream or a drizzle of additional brandy glaze.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 7g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 135mg
