Get ready to transform your kitchen into a citrusy paradise with this irresistible Lemon Pound Cake Loaf that promises to be the star of your dessert table! Imagine cutting into a perfectly moist, sunshine-yellow cake that bursts with bright lemon flavor, filling your home with an intoxicating aroma that will have everyone begging for a slice. Whether you're a baking novice or a seasoned pro, this foolproof recipe will elevate your dessert game and become an instant family favorite.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until light, fluffy, and pale yellow in color.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Mix in fresh lemon juice and lemon zest, stirring until well combined. The mixture should have a bright, citrusy aroma.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix on low speed until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for extra flavor and presentation.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor - avoid the white pith which can taste bitter.
- Check for Doneness: Every oven is different, so start checking your cake around 55 minutes to prevent over-baking.
- Cooling is Crucial: Let the cake cool completely before slicing to help it set and maintain its structure.
- Storage Tip: Wrap the cooled cake in plastic wrap or store in an airtight container to keep it moist for up to 4 days.
- Enhance the Flavor: Consider adding a lemon glaze or dusting with powdered sugar for an extra touch of sweetness and presentation.
Nutrition Facts
Calories: 403kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
