Easy Lemon Pound Cake
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- 10 Tbsp
- butter, unsalted, softened
- 1 1/4 c
- 2 large
- 2 tsp
- lemon zest
- 1/4 c
- lemon juice
- 1/4 c
- 1 tsp
- 2 1/4 c
- all purpose flour
- 1/2 tsp
- 3 tsp
- baking powder
1Preheat oven to 350 degrees for conventional ovens or 325 degrees for a convection oven. Grease and flour a loaf pan 8.5 x 4.5 x 3 (I use a cast iron Lodge Pan).
2Measure the buttermilk, lemon juice, and vanilla in a small bowl and stir to mix. Set aside. Measure the flour, salt, and baking powder in another medium bowl and stir to mix. Set aside. Using a zester or microplane, grate the lemon rind. Measure two teaspoonsful and set aside.
3In a mixing bowl, cream the softened butter with the sugar until fluffy. I do this by hand. Add eggs one at time, beating well each time. Add the zest and stir to mix.
4Add the flour mix and buttermilk mix all at once to the creamed butter/sugar. Stir until well mixed, but don't over mix.
5Scrape batter into prepared pan. Use the back of a spoon to distribute evenly and pack down so there are no air pockets.
6Bake in oven for about 65 minutes. Test with a pick. Ovens vary and pans vary, so start checking at around 55 minutes to be sure that you are not over baking. Some pans may need 70 minutes.
7Cool cake on rack in pan for 7 - 10 minutes before removing from pan to cool completely on rack.
8Serve at room temperature. Slice 1/2" wide or more with a good bread saw as the cake is tender with a bit of a crust on the outside.
9Keep well wrapped or covered to prevent drying out.