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Lemon Pound Cake

A great recipe that is easy and flavorful plus makes two loaves - great for sharing or freezing for later
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Equipment

  • 2 loaf pans

Ingredients
  

  • 3 cups all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 sticks unsalted butter room temperature and cubed
  • 2 cups sugar
  • 3 tablespoons lemon zest
  • 4 large eggs
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk

Instructions
 

  • preheat oven to 350℉
    butter and flour two loaf pans 8½" x 4½"
  • In a small bowl, whisk together the dry ingredients, flour, salt, baking powder and soda and the cinnamon and set aside.
  • using an electric mixer add to the bowl the butter, sugar and lemon zest mix until all are light and fluffy. Add the eggs, one at a time until all are incorporated. Scrape down the sides as needed. Add the lemon juice and vanilla beat for another minute.
  • slowly add the flour and buttermilk alternating 1/3 flour, 1/3 buttermilk until all barely mixed. Use a spatula to finish mixing so to not overmix.
  • Divide the batter between both prepared loaf pans. Place in preheated oven for 45-50 minutes. I always check what I am baking 5 minutes before the recipe tells me to. Every oven is different. Bake until they are golden brown and an inserted toothpick comes out clean. Serve alone, with ice cream and chocolate sauce or berries.

Buttermilk

  • 1 cup of milk and 1 tablespoon of white vinegar - set aside for a few minutes to let it do it's magic.