Zingy Lemon Buttermilk Pound Cake Recipe

Get ready to take a huge leap into sweet, tangy goodness. This isn’t just any pound cake, but an irresistibly Zingy Lemon Buttermilk Pound Cake. You can serve this fantastic dessert at all sorts of events, from swanky dinner parties to a regular family dinner. You’re guaranteed that it will be a hit, no matter the occasion. This cake is so airy and light, it practically melts in your mouth, and the tang of lemon with a touch of buttermilk lends a zesty, deep flavor that the taste buds just can’t resist.

Our star of the day, the Zingy Lemon Buttermilk Pound Cake, has received rave reviews from foodies and dessert lovers alike. Trust me when I say that this cake will undeniably make you the star baker in your family. So put your apron on and let’s get started!

• Prep time: 25 minutes
• Cook time: 60 minutes
• Total time: 85 minutes
• Servings: 8 servings
• Yield: 1 loaf

Are you ready to wow everyone with your baking skills? Keep scrolling for the magic to unfold!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter
• 4 large eggs
• Zest of 2 lemons
• 1/2 teaspoon pure vanilla extract

Required Equipment:

• 9×5 inch loaf pan
• Mixer

In this recipe, fresh lemon zest lends that zingy punch we���re after, and high-quality buttermilk adds richness and a smooth crumb to our pound cake. Now, if you don���t have fresh lemons at hand, you could use lemon extract instead, but I highly recommend going for the fresh zest. Trust me, it���s worth it!

How To Make Zingy Lemon Buttermilk Pound Cake Recipe

1. First, preheat your oven to 350 degrees Fahrenheit. Grease and flour your loaf pan for easy cake release later on.
2. Combine all your dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl. Give them a good mix!
3. In a separate bowl, beat the butter until it’s creamy. Then, add the eggs one by one.
4. Add the buttermilk, lemon zest, and vanilla to the butter and egg mixture. Mix until it���s well combined.
5. Slowly add the dry ingredients to the wet ingredients. Make sure all the ingredients are fully incorporated but remember not to overmix to avoid a tough cake.
6. Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted comes out clean. Give it a rest, let it cool before plating. Enjoy!

Tips For The Best Results

• Always use room-temperature eggs and butter to ensure a smooth, well-incorporated batter.
• Don���t overmix your batter; it can lead to a much denser cake.
• Use fresh lemon zest for the best zingy taste.

Storage Tips

• You can refrigerate this pound cake. Wrap it in plastic wrap and it can last up to a week.
• This pound cake can also be freezer friendly. Simply wrap it tightly in plastic wrap, place it in a Ziploc bag, and it can be stored for up to three months.

Frequently Asked Questions

Q: Can I forget the lemon and just make a buttermilk pound cake?

A: Absolutely! Just omit the lemon zest and you have yourself a vanilla buttermilk pound cake.

Q: What can I use if I don���t have buttermilk?

A: You can make a buttermilk substitute by adding 1 teaspoon of vinegar or lemon juice to a cup of milk.

Q: Can I double this recipe to make two loaves?

A: Of course! Just double all the ingredients and divide the batter into two loaf pans.

Q: Can I make this cake in a bundt pan?

A: Sure can! Just make sure to adjust your cooking time as a bundt cake may take longer to bake.

Q: Can I add lemon icing on top?

A: Yes! A lemon icing would make this cake even more delicious and zingy!

Nutritional Facts of Zingy Lemon Buttermilk Pound Cake Recipe

Each slice of the cake contains: Calories: 189kcal, Carbs: 45g, Protein: 8g, Fat: 15g, Sodium: 150mg, Potassium: 75mg, Fiber: 1g, Sugar: 28g.

There you have it, folks! A dessert that���s been a hit at a multitude of functions. This Zingy Lemon Buttermilk Pound Cake Recipe is the perfect balance of tangy and sweet. Spread some whipped cream and raspberry compote on top to provide a flavorful contrast. Now, go get your bake on and enjoy a slice of zingy heaven!