Ingredients and Weight:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp lemon zest (from 2-3 lemons)
- 1/2 cup fresh lemon juice (from the same lemon)
- 1/2 cup milk
Preparation Time:
- Preparation Time: 1 hour
- Cooking Time: 45-55 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 325°F.
- In a large bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one by one, mixing well after each addition.
- Add the lemon zest and mix.
- Pour in the lemon juice and milk, and mix until combined.
- Gradually add the flour mixture into the wet ingredients, mixing well after each addition.
- Pour the batter into a greased and floured cake pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Nutritional Information: (per serving, assuming 8 servings total)
Calories: 500, Fat: 28g, Carbs: 65g, Protein: 8g
Dish Characteristics:
- This Old-Fashioned Lemon Pound Cake is moist and dense with a strong lemon flavor.
- The cake is topped with a simple yet delightful lemon glaze that enhances its citrusy taste.
- It's perfect for any occasion and goes well with a cup of coffee or tea.
User Comments:
- "This is the best lemon pound cake I've ever made! The lemon flavor is so fresh and delicious."
- "I love how moist the cake is. The combination of lemon and sugar is perfect."
- "This is a great recipe for a special occasion. The glaze on top is a great addition."
Special Precautions and Tips:
- Be sure to use fresh lemon juice and zest for the best flavor.
- When adding the flour mixture, do it gradually and alternate with the wet ingredients to avoid over-mixing.
- Test the cake for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
