Lemon Pound Cake

Prep Time: 20

Cook Time: 1

Resting Time: 10

Total Time: 1 30

Servings: cups

Lemon pound cake is rich and moist with a bright and refreshing lemon flavor. Moist on the inside, with a golden outer crust with a crisp texture

Ingredients

1½ cup unsalted butter, at room temperature
2 cups granulated sugar
6 large eggs, at room temperature
1 tablespoon lemon zest
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 cup whole milk, at room temperature

US - Metric

Instructions

Preheat the oven to 350F.
In a bowl of a standing mixer fitted with the paddle attachment, beat butter, lemon zest, and sugar at medium speed until fluffy. About 5 minutes, stopping as scraping the sides of the bowl once in a while. Add eggs, one at a time beating well after each addition.
In a medium bowl, whisk together flour, salt, and baking powder. Gradually add flour mixture to butter egg mixture alternating with milk, beginning and ending with flour mixture. Beat well in between each addition.
Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan. Firmly tap pan on the counter to settle any bubbles that may have formed.
Bake until a toothpick is inserted and comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

Notes

PRO TIPS

When adding eggs to any of your cooking, make sure that you break the egg in a different container before adding it to your ingredients. This method will prevent any eggshell from landing in your cooking.

Cooling off period: You want to place your mold right out of the oven on top of a cookie rack or trivet. Doing so allows the air to circulate around your mold and have a more even cooling process. Wait ten minutes, flip the cake over the cooling rack, and allow it to cool off before being enjoyed.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.