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Lemon desserts have a unique ability to refresh and uplift the senses, making them a perennial favorite among sweet treats. Among these, pound cake stands out not only for its rich, buttery flavor but also for its versatility across various occasions. The Lemon Zest Delight Pound Cake is a perfect embodiment of this appeal, combining the classic moistness of pound cake with the zesty brightness of fresh lemons. Whether you're celebrating a special occasion, enjoying a quiet afternoon tea, or simply indulging in a sweet treat at home, this cake is sure to impress with its delightful flavor and inviting aroma.

Classic Lemon Pound Cake

Refresh your dessert game with this Lemon Zest Delight Pound Cake! This easy-to-follow recipe combines the rich, buttery texture of classic pound cake with the bright zing of fresh lemons, making it perfect for any occasion. With just 15 minutes of prep and a baking time of 60-75 minutes, you’ll impress family and friends with its golden crust and tender crumb. Enjoy it plain, dusted with powdered sugar, or drizzled with a lemon glaze for that extra touch!
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Ingredients
  

1 ½ cups (190g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup (200g) granulated sugar

½ cup (115g) unsalted butter, softened to room temperature

3 large eggs

1 tablespoon lemon zest (from approximately 1 large lemon)

1 teaspoon pure vanilla extract

½ cup (120ml) buttermilk, at room temperature

¼ cup (60ml) freshly squeezed lemon juice (from about 1-2 large lemons)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and flouring it, or for easier removal, line it with parchment paper.

    Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this bowl aside for later use.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer set to medium speed to cream together the softened butter and granulated sugar. Mix for about 3-5 minutes until the mixture is light, airy, and fluffy.

        Incorporate Eggs and Flavorings: Add the eggs to the butter-sugar mixture one by one, ensuring to mix well after each addition to fully incorporate. Once all eggs are added, stir in the lemon zest and vanilla extract, mixing until just combined.

          Combine Dry Ingredients with Wet: Gradually add the previously set aside dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, adding in a total of three rounds of flour and two rounds of buttermilk. Mix gently until just combined; be careful not to over-mix the batter.

            Add Fresh Lemon Juice: Carefully fold in the freshly squeezed lemon juice, ensuring it is evenly distributed throughout the batter without overworking it.

              Transfer to the Loaf Pan: Pour the lemon cake batter into the prepared loaf pan. Use a spatula to smooth the top of the batter for an even rise while baking.

                Bake the Cake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

                  Cool the Cake: Once removed from the oven, allow the pound cake to cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.

                    Serve: Slice the Lemon Zest Delight Pound Cake and enjoy it plain or elevate the flavor with a light dusting of powdered sugar or a simple lemon glaze for an extra burst of zest!

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices

                        Presentation Tips: For a beautiful presentation, serve slices of the cake on a decorative plate, garnished with lemon slices or fresh berries, and a sprig of mint.