Lemon Pound Cake

🧂 Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons grated lemon zest
• 2 tablespoons lemon juice
• 1 cup 2 sticks unsalted butter, softened
• 2 1/2 cup granulated sugar
• 4 large eggs
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 1/2 tablespoons lemon juice

Instructions

• 1 Preheat the oven to 325°F and place an oven rack in the middle.
• 2 In a mixing bowl, whisk together the flour, baking powder, baking soda, and
  salt. Set aside.
• 3 In another bowl or liquid measuring cup, whisk the buttermilk, lemon zest, and
  lemon juice together. Set aside.
• 4 Cream Butter: Using a stand mixer with the paddle attachment, cream the butter
  and sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl
  with a spatula and then beat in the eggs, one at a time. Beat each egg until
  incorporated before adding the next egg. Scrape the sides of the bowl as
  necessary.
• 5 Add Dry Ingredients: In this step, you will alternate the flour mixture and
  buttermilk, beginning and ending with flour. Begin by adding 1/4 of the flour
  mixture to the butter and egg mixture. Then add 1/3 of the buttermilk mixture.
  Repeat until you've added all of the flour and buttermilk. Scrape down the bowl
  as needed and be sure the ingredients are well incorporated.
• 6 Grease the Pan: Generously grease a 10-inch Bundt pan with a cooking spray
  containing flour. Be sure to coat all of the crevices thoroughly.
• 7 Transfer the Batter: Spoon the batter into the prepared Bundt pan and smooth the
  top with a rubber spatula.
• 8 Bake Cake: Bake for 65 to 75 minutes, or until the cake is a tester comes out
  clean.
• 9 Remove from the oven, carefully run an offset spatula around the edges of your
  pan to loosen the cake. Cook in the pan for 10 minutes. Don't let it cool in the
  pan too long or it may stick.
• 10 Lemon Syrup: While the cake is cooling in the pan, make the simple lemon syrup.
  Combine water and sugar in a saucepan and bring to a boil. Stir in the lemon
  juice.
• 11 Invert the cake onto a cooling rack with parchment underneath. Brush the lemon
  syrup over the cake, letting it soak in as you go. Let the cake cool completely
  before slicing and glazing if you desire.

Nutrition Info