Lemon Pound Cake
User Reviews
5
Lemon Pound Cake
Description
This cake is made by creaming butter, lemon zest, and sugar together until fluffy, then incorporating eggs one at a time. Dry ingredients are sifted and added alternately with milk to maintain batter texture. Baking in a floured bundt pan creates an even crust and moist interior. After baking, the cake is cooled on a rack for proper setting.
The lemon zest infuses a fresh citrus note while the rich butter and sugar balance the flavor. The moderately dense crumb holds shape well and is tender enough for slicing. It works well as a dessert or snack with tea or coffee.
For best results, crack eggs into a separate container before adding to the batter to avoid eggshells. After baking, cool the cake on a rack to allow air circulation, minimizing sogginess and helping the loaf reach ideal texture.
Ingredients
- 1½ cup butter at room temperature, unsalted
- 2 cups granulated sugar
- 6 egg at room temperature, large
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup milk at room temperature, whole
Instructions
- Preheat the oven to 350F.
- In a bowl of a standing mixer fitted with the paddle attachment, beat butter, lemon zest, and sugar at medium speed until fluffy. About 5 minutes, stopping as scraping the sides of the bowl once in a while. Add eggs, one at a time beating well after each addition.
- In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter egg mixture alternating with milk, beginning and ending with flour mixture. Beat well in between each addition.
- Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on the counter to settle any bubbles that may have formed.
- Bake until a toothpick is inserted and comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Notes
- Crack eggs into a separate bowl before adding to the batter to prevent shells from mixing in.
- After baking, cool the cake on a wire rack to allow air circulation and even cooling.
- Allow the cake to cool in the pan for 10 minutes before removing it to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 174mg | 58% |
| Sodium | 525mg | 22% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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