Lemon Pound Cake
Indulge in this rich, zesty Lemon Pound Cake, featuring citrusy notes, a tender crumb, and buttery goodness—perfect for any occasion!
Ingredients
- 32 TBSP Unsalted Butter Softened (4 sticks)
- 3 Cups Granulated Sugar
- 2-3 Lemon Zest
- 6 Large Eggs Room temperature
- 2 TSP Vanilla Extract
- 1 TSP Lemon Extract Optional
- 1/2 TSP Almond Extract
- 3 Cups White Lilly Self Rising Flour or All Purpose Flour combined with 1 tsp baking powder
- 3/4 TSP Salt
- 1/3 Cup Buttermilk Room temperature
- 2/3 Cup Whole Milk Room temperature
Instructions
- Arrange oven rack to center of your oven and preheat the oven to 325F. Thoroughly grease with oil or shortening (or Bakers Joy spray if you don't want to use shortening and flour) and flour a 12-cup bundt pan or 10" tube pan. Be sure to tap/shake out excess flour or, rather than greasing/flouring you may spray with baking spray.
- In the bowl of a stand mixer, beat together butter and sugar and lemon zest on medium-speed until creamy, well-combined and batter is lightened in color. This should take 5-7 minutes.
- Add eggs, one at a time, stirring well after each addition. Scrape the sides and bottom of the bowl and fold in vanilla extract and lemon extract . The mixture should be very smooth, light, and creamy when finished.
- In a separate bowl, whisk together flour, baking powder, and salt. If using WhiteLilly or Swans Down, just sift with salt into a large bowl.
- On low-speed, alternate adding the flour mixture and milk/buttermilk to the butter batter, starting and ending with the flour mixture.
- Pour your batter into a bundt pan and bake on 325F for 60-75 minutes or until a wooden skewer or toothpick inserted in the thickest part of the cake comes out clean or (preferably) with a few moist crumbs. If you have a lighter-colored bundt pan, it may take longer in the oven. Allow to cool for 10-15 minutes before turning over onto a baking rack. SERVE AND ENJOY!