Name: Lemon Pound Cake Ina Garten
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 loaf pans
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, at room temperature; 1/3 cup grated lemon zest (4 to 6 lemons); 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 cup freshly squeezed lemon juice; 3/4 cup buttermilk, at room temperature; 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans.
Using an electric mixer, cream the butter and granulated sugar together until light and fluffy in a large bowl. This should take about 5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
In another bowl, mix the lemon juice, buttermilk, and vanilla extract.
Incorporate the dry ingredients into the wet ingredients a little at a time, beginning and ending with the flour mixture.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
Once cooled, slice and serve this delectable Lemon Pound Cake with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Ingredients

Instructions

Nutrition Facts