Dig Into This Lemon Pound Cake
This Lemon Pound Cake is fluffy, tangy, and bursting with flavor. This cake is scrumptious and the ultimate dessert for lemon lovers. It can be enjoyed with tea/coffee or orange juice.
Preparation Time: 15 minutes
Cooking Time: 45 – 50 minutes
Yield: 8 servings (8 Slices)
Ingredients:
1. One and a half cup all-purpose flour (Maida)
2. Quarter teaspoon salt
3. One and a half teaspoon baking powder
4. Half teaspoon baking soda
6. Two teaspoon lemon zest
5. Three-quarter cup unsalted butter
6. Three-quarter cup sugar
7. Half cup buttermilk
8. Two teaspoon lemon juice
9. One egg
10. One teaspoon vanilla extract
11. Two teaspoons grated chocolate
Instructions:
1. In a bowl, combine together the flour, baking powder, baking soda, salt, and lemon zest.
2. In another bowl take butter and sugar, mix together using a blender (hand or electric)
3. Add egg and mix well (blend again) until combined.
4. Add lemon juice and vanilla extract, mix well
5. Add buttermilk and mix well
6. Add flour mix, in parts, to butter mixture and mix well to form a thick consistency paste
7. Butter the baking cake pan and pour the final mixture into it
8. Gently tap the cake pan on the counter two to three times to dislodge any big air bubbles
9. Sprinkle grated chocolate
9. Preheat the oven to 355 degrees F
10. Bake for forty-five minutes
11. Check the cake by inserting a toothpick into the cake and if it comes out clean then the cake is ready else cook for five more minutes and check again
12. Turn off the oven and remove the cake pan from the oven
13. Let the Lemon Pound Cake cool for ten minutes before serving
Tips:
1. Lemon Pound Cake is moderately sweet. You can increase the sugar amount if you like a sweeter cake.
2. Instead of buttermilk you can use plain curd/yogurt (mix curd and water in ratio 2:1)
3. The longer you blend the sugar and butter, the better the result will be.
4. I prefer to use fresh lemon juice but you can also use bottled lemon juice.
