Description
This Buttery Classic Pound Cake is a moist, tender loaf bursting with lemon flavor and a rich buttery texture. Made with European-style butter and a perfect balance of cake flour, buttermilk, and eggs, this cake combines technique with simplicity to create an elegant and timeless dessert perfect for any occasion. The subtle lemon sugar adds a refreshing aroma and delicate zest, while the crack down the middle adds a beautiful finishing touch.
Ingredients
Lemon Sugar
- 2 teaspoons lemon zest
- 250 grams granulated sugar
Dry Ingredients
- 250 grams cake flour (8% protein, sifted; all purpose with 10.5-11% protein will work as alternative)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 227 grams unsalted butter (European style 82% butterfat, softened)
- 150 grams whole eggs
- 160 grams buttermilk (room temperature)
- 2 teaspoons vanilla bean paste or pure vanilla extract
Instructions
- Make Lemon Sugar: Place granulated sugar and lemon zest in a food processor and pulse a few times until the mixture becomes fine and fragrant. Set aside.
- Prepare Pan and Oven: Preheat the oven to 325℉ (160℃). Grease a 9x5-inch (1.25 pound) loaf pan for a wider loaf or an 8.5x4.5-inch loaf pan for a taller loaf. Line the pan with parchment paper extending over the edges for easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the sifted cake flour, baking powder, and fine sea salt. Set aside for later incorporation.
- Cream Butter and Lemon Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and prepared lemon sugar on medium-high speed (speed 6 on the stand mixer) for 3-4 minutes until the mixture is light yellow, fluffy, and well aerated. Scrape down the sides and bottom of the bowl a couple of times to ensure even mixing.
- Add Eggs: Add the whole eggs, one at a time, mixing well after each addition. Scrape the bowl in between to ensure homogeneity. The batter should become yellow and fluffy.
- Incorporate Flour and Buttermilk - First Third: Mix in one-third of the dry ingredient mixture completely. Then stir the vanilla into the buttermilk and add half of the buttermilk to the batter, mixing well after each addition and scraping the bowl as needed.
- Continue with Flour and Buttermilk - Second Third: Add the second third of the flour mixture followed by the remaining half of the buttermilk, blending thoroughly. The batter might look slightly curdled at this stage, but this is normal.
- Finish Flour Mixture: Add the remaining third of the dry mixture and mix just until combined to form a thick, smooth cake batter. Scrape the bowl once again to ensure an even batter without lumps.
- Transfer Batter to Pan: Spoon the batter into the prepared loaf pan. Use a small spatula to press down gently and smooth the surface while knocking out any trapped air pockets.
- Optional Aesthetic Step - Score the Batter: For a signature crack down the middle of the loaf, dip a sharp knife in melted butter and cut a shallow line about 1/8-inch deep lengthwise in the center of the batter before baking.
- Bake: Place the pan on the middle rack of the preheated oven. Bake for 75-85 minutes. At the 50-minute mark, tent the loaf loosely with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs but no wet batter.
- Cool and Remove: Remove the pan from the oven and place it on a wire rack to cool completely. Once cooled, lift the cake out by pulling the overhanging parchment paper for clean removal.
Notes
- Using European-style butter with higher butterfat enhances richness and texture.
- Make sure all ingredients are at room temperature to ensure proper mixing and emulsification.
- Cake flour produces a tender crumb; if using all-purpose flour, the texture may be slightly denser.
- Handle the batter gently once the flour is incorporated to avoid overmixing and toughening the cake.
- Scoring the top is optional but adds a beautiful rustic look to the loaf.
- Tenting with foil prevents the cake from getting too dark on top before it is fully cooked inside.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
