Paula Deen’s Lemon Pound Cake From Scratch
Ingredients
This recipe makes one 9x5 loaf of Paula Deen’s classic lemon pound cake. To make the cake, you will need the following ingredients: 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1 cup of butter, softened to room temperature, 2 1/4 cups of granulated sugar, 5 large eggs, 1 teaspoon of pure vanilla extract, 1 teaspoon of fresh lemon zest, 1/2 cup of freshly squeezed lemon juice, and 1/2 cup of buttermilk.
Instructions
Begin by preheating the oven to 325 degrees F. Grease and flour a 9x5-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until fully incorporated. Add the vanilla extract, lemon zest, and lemon juice and beat until combined. With the mixer on low speed, add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. Beat until just combined. Pour the batter into the prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Enjoy!
Nutrition
This lemon pound cake has a total of 330 calories per slice. It also contains 24 grams of carbohydrates, 3 grams of dietary fiber, 8 grams of protein, and 15 grams of fat. This cake is a source of vitamin A, calcium, iron, and potassium. It does contain a lot of sugar, so it should be eaten in moderation.
Serving Suggestions
Paula Deen’s lemon pound cake is best served slightly warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It’s also delicious served with a cup of freshly brewed coffee or tea. If you’d like to dress up the cake, you could drizzle it with a simple glaze made with powdered sugar and freshly squeezed lemon juice. Enjoy!
Storage
Once the cake has cooled completely, it can be stored in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in foil. Thaw the cake at room temperature before serving.
Conclusion
Paula Deen’s lemon pound cake is a classic recipe that is sure to please any crowd. The bright and zesty lemon flavor pairs perfectly with the rich and buttery pound cake. With its simple ingredients and easy instructions, this cake is a cinch to make from scratch. Enjoy a slice of this delicious cake today!
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