Ingredients and Weight:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup softened butter
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest (from 2-3 large lemons)
- 1/4 cup fresh lemon juice (from the same lemons)
- 1 cup buttermilk
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45-55 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F and grease a round cake pan.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one by one, mixing well after each addition.
- Add the lemon zest and lemon juice and mix until combined.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared cake pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information: (per serving, assuming 8 equal parts)
Calories: 380kcal | Fat: 18g | Carbohydrates: 56g | Protein: 6g
Dish Characteristics:
- Moist and tender texture with a hint of citrusy lemon flavor.
- Perfect for any occasion, especially breakfast or as a snack with coffee or tea.
- Easy to make and always a crowd favorite.
User Comments:
- "This pound cake is amazing! The lemon flavor is refreshing and not too overpowering." - John Doe
- "I love how moist this cake is. It's perfect for breakfast or as a snack." - Jane Smith
- "This is definitely a keeper! My family loved it." - Michael Johnson
Special Precautions and Tips:
- Be sure to use fresh lemons for the best flavor.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check for doneness, as overbaking can make the cake dry.
