Lemon Pound Cake

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Description:
This Lemon Pound Cake combines the rich, dense texture characteristic of traditional pound cakes with the refreshing zest of lemon. Its moist crumb and citrusy punch make it a delightful treat for all occasions, from morning coffee to evening dessert.

Origin:
Pound cake has its origins in Northern Europe, dating back to the early 1700s. The cake was traditionally made with a pound each of four key ingredients: flour, butter, eggs, and sugar. This lemon version adds a modern twist with the inclusion of fresh lemon juice and zest, giving it a bright, tangy flavor that lightens the richness of the original recipe.

Ingredients:

  • 1 cup unsalted butter, softened (225 grams)
  • 1 1/4 cups granulated sugar (250 grams)
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons lemon juice
  • 1 1/2 cups all-purpose flour (180 grams)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (120 ml)

Optional Addition:

  • Lemon Syrup:
  • 1/4 cup lemon juice (from about 1-2 lemons)
  • 1/4 cup granulated sugar (50 grams)

Instructions:

  1. Preheat Oven and Prepare Pan:
  • Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
  1. Cream Butter and Sugar:
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  1. Add Eggs and Flavorings:
  • Add eggs, one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
  1. Combine Dry Ingredients:
  • In a separate bowl, sift together the flour, baking powder, and salt.
  1. Mix Dry Ingredients with Wet Ingredients:
  • Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, starting and ending with the flour mixture.
  1. Bake:
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  1. Make Lemon Syrup (optional):
  • While the cake is baking, cook 1/4 cup lemon juice and 1/4 cup sugar in a small saucepan over medium heat until the sugar dissolves and the mixture is clear.
  • Once the cake is done and still warm, poke holes in the top with a skewer and brush the lemon syrup over the cake.
  1. Cool and Serve:
  • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutritional Information Estimate (per serving, based on 10 servings):

  • Calories: 370
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 130mg
  • Sodium: 90mg
  • Carbohydrates: 43g
  • Fiber: 0.5g
  • Sugar: 27g
  • Protein: 5g

This Lemon Pound Cake is perfect for those who appreciate a cake that’s not overly sweet but delivers a robust lemon flavor. The optional lemon syrup enhances its moistness and adds an extra layer of tartness that lemon lovers will surely enjoy.

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