A moist, buttery, and tangy lemon delight that melts in your mouth! Made with rich buttermilk for that perfect texture, this lemon poundcake is sure to impress, channeling the flavors of Southern baking your grandma would be proud of. Easy to make and impossible to resist, follow these steps for the perfect slice of sunshine.
🧈 1 cup butter, softened
🏺 1 cup butter-flavored shortening
🍋 Zest of 2 lemons
🍋 1 tablespoon lemon extract
🍚 2 cups granulated sugar
🥚 5 large eggs
🍶 1 cup buttermilk
🌼 3 cups White Lily all-purpose flour
🧂 1 teaspoon salt
🥄 1 teaspoon baking powder
1- Prepare Ingredients:
In a bowl, combine the softened butter and butter-flavored shortening. Set aside.
Zest the lemons into another bowl and mix with the granulated sugar.
2- Cream Butter and Sugar:
In a large mixing bowl, whip the butter and shortening mixture on medium speed until creamy.
Gradually add the lemon-zested sugar, whipping for approximately 5 to 7 minutes, until the mixture becomes light and fluffy.
3- Incorporate Eggs:
4- Combine Dry and Wet Ingredients:
In a separate bowl, sift together the flour, salt, and baking powder.
In another small bowl, mix the lemon extract with the buttermilk.
5- Mix Batter:
6- Final Preparation:
Provide one last gentle mix of all cake components.
Preheat your oven to 325°F (160°C).
Grease a Bundt pan thoroughly. Pour the batter evenly into the pan.
7- Bake:
8- Cool and Serve:
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: Serves 12-16 slices
Equipment: Mixing bowls, mixer, Bundt pan, measuring cups, and spoons
Cooking Tips:
Ensure all ingredients are at room temperature for a smoother batter.
Gently tapping the Bundt pan on the counter before baking helps remove any air bubbles in the batter.
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YouTube channel - Jaffry K Ward: Cooking with Jaffry
