Moist Lemon Pound Cake Recipe From Scratch
Ingredients
This moist lemon pound cake recipe from scratch will make any lemon lover happy. All you'll need are a few basic ingredients: 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of salt, 1 cup of unsalted butter, 1 ½ cups of granulated sugar, 4 eggs, 2 teaspoons of vanilla extract, the juice of 1 large lemon, and ¾ cup of whole milk.
Instructions
To make this moist lemon pound cake, start by preheating your oven to 350°F and greasing a 9x5 loaf pan with butter or cooking spray. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar with a mixer for about 3 minutes, until the mixture is light and fluffy. Add the eggs, one at a time, beating for about 1 minute after each addition. Beat in the vanilla extract and the juice of one lemon.
Alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Beat until just combined. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
When the cake is done, remove it from the oven and let it cool in the pan for 15 minutes. Then carefully remove the cake from the pan and place it on a wire rack to cool completely. Enjoy!
Nutrition
This moist lemon pound cake provides a great source of calories, fat, carbohydrates, and protein. One slice of the cake contains approximately 250 calories, 12 grams of fat, 34 grams of carbohydrates, and 4 grams of protein. It is also a good source of dietary fiber, containing 2 grams per serving. This pound cake is perfect for when you need a sweet treat, but don't want to go overboard with calories.
Serving Suggestions
This moist lemon pound cake is delicious served on its own, with a dollop of whipped cream or a scoop of ice cream. You can also top it with fresh berries or a citrus glaze for a special treat. If you're feeling adventurous, you can even turn it into a trifle by layering it with lemon curd and fresh whipped cream.
Storage
This moist lemon pound cake will stay fresh in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months. To thaw it, simply remove it from the freezer and let it sit at room temperature for about an hour.
Variations
If you're looking for a different flavor, you can easily change up this recipe. Try adding different extracts, such as almond, coconut, or orange, in place of the lemon. You can also add chopped nuts, dried fruit, or citrus zest for an extra flavor boost. For a vegan version, you can use vegan butter and a non-dairy milk instead of the dairy ingredients.
Tips and Tricks
For best results, make sure all your ingredients are at room temperature before you begin. This will ensure all the ingredients combine properly. Also, make sure to measure your ingredients correctly. Too much or too little of any ingredient can affect the texture and flavor of the cake. Finally, be sure to let the cake cool completely before slicing and serving.
Conclusion
With just a few basic ingredients and a few simple steps, you can make this moist and delicious lemon pound cake from scratch. It's perfect for a special occasion, or just for a sweet treat. So, the next time you're in the mood for something sweet, why not give this recipe a try? You won't be disappointed.
Post a Comment for "Moist Lemon Pound Cake Recipe From Scratch"