Description
A rich, moist, and tender pound cake that delivers restaurant-level texture with simple ingredients. This forgiving recipe uses buttermilk and proper creaming techniques to ensure a soft crumb and golden crust.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 cup buttermilk, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- Zest of 1 medium lemon
Instructions
- Preheat oven to 325°F (165°C). Grease two 9×5 inch loaf pans generously and line bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Sift this mixture into the bowl to remove lumps and set aside.
- In a large mixing bowl, beat the softened butter and sugar on medium-high speed for 4-5 minutes until pale, fluffy, and increased in volume.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure even mixing.
- Reduce mixer speed to low. Add half of the flour mixture and mix until just combined. Add all of the buttermilk and mix gently. Add the remaining flour mixture and mix until smooth, being careful not to overmix.
- Stir in the vanilla extract and lemon zest by hand using a spatula.
- Divide the batter evenly between the prepared loaf pans and smooth the tops. Create a slight dip in the center with your finger to help even rising.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If tops brown too quickly, tent with aluminum foil for the last 15 minutes.
- Let cakes cool in pans for 10 minutes, then remove to a cooling rack to cool completely.
Notes
Ensure all ingredients are at room temperature for the best texture. Do not overmix the batter once flour is added to prevent toughness. The cake can be stored in an airtight container at room temperature for up to three days or frozen for up to three months. Cracking on top is normal for pound cakes.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 55
- Fiber: 1
- Protein: 6
Keywords: pound cake, moist pound cake, slapyamomma, homemade cake, easy baking, buttermilk cake, lemon pound cake