I love a decadent, extravagant dessert. But sometimes, there really is nothing like a wonderfully simple cake that can quietly take center stage all on its own. My Lemon Pound Cake has been my go-to pound cake recipe for the past 15 years! It is a version of a recipe I found in an old cookbook that belonged to my nana. I updated it when I was learning to bake by adding fresh zingy lemon and more salt. Perfect for an everyday treat or for any special occasion, you can serve my Lemon Pound Cake with an elegant sprinkle of fresh berries, a dollop of luscious whipped cream or any of my homemade ice creams (Salted Caramel, anyone?).
Lemon Pound Cake
Ingredients (makes 2 loaves)
Flour – 3 cups, all-purpose, plus more for preparing pans
Fine Sea Salt – 1 teaspoon
Baking Powder – ½ teaspoon
Baking Soda – ½ teaspoon
Butter – 16 tablespoons (2 sticks), unsalted, at room temperature, plus more for preparing pans
Sugar – 2 cups, granulated
Vanilla – 2 teaspoons, pure extract
Lemon – 2 large lemons, zested and juiced
Honey – ¼ cup, clover honey preferred
Eggs – 4 extra-large, at room temperature
Buttermilk – 1 cup, at room temperature
Preheat the oven to 350 degrees F. Butter and flour 2 (8 ½ by 4 ½ by 2 ½ -inch) loaf pans.
In large bowl sift together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
Turn the mixer to low speed and add the vanilla, lemon juice, lemon zest, honey, and the eggs one at a time, allowing each to fully incorporate.
Next, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.
Scrape down the sides and bottom of the mixing bowl and transfer the batter evenly between the prepared pans. Tap the pans on a flat surface to release as many air bubbles as possible.
Bake for 50 to 60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Once you have removed the loaves from the oven, allow them to cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely. Slice and serve warm, or at room temperature.
Tip: Because this recipe makes two loaves, I can keep and enjoy one now and store the other wrapped tightly in plastic wrap in the freezer for another time. Allow the frozen loaf to sit at room temperature (unwrapped) for 2 hours before serving.