Prepare to be transported to a world of pure culinary magic with Mamaw Boyte's Lemon Pound Cake - a recipe that's been tantalizing taste buds and warming hearts for generations! This isn't just another ordinary cake; it's a slice of family history that promises to make your kitchen smell like pure happiness. With its perfect balance of zesty lemon and rich, buttery goodness, this pound cake is about to become your new obsession - guaranteed to impress everyone from family gatherings to casual coffee dates!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, and lightly dust it with flour to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. This will help to evenly distribute the baking powder and salt throughout the flour.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Stir in the lemon juice and vanilla extract, mixing gently until everything is incorporated. The batter should be thick and smooth.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- For added flavor, you can drizzle a simple lemon glaze over the cooled cake made from powdered sugar and lemon juice, if desired. Serve and enjoy your Mamaw Boyte's Lemon Pound Cake!
Tips
- Room Temperature is Key: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix ingredients just until combined to keep the cake tender and light. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is perfect!
- Cooling Matters: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Optional Flavor Boost: For an extra burst of lemon, try adding some lemon zest to the batter or creating a tangy lemon glaze to drizzle on top.
- Storage Tip: This pound cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 36g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 95mg
