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When it comes to desserts, lemon-flavored treats have a unique charm that captivates the senses. Their bright, zesty notes can transform an ordinary day into a delightful experience, making them perfect for any occasion, whether it's a sunny afternoon gathering or a special celebration. Among the myriad of lemon-infused confections, the Lemon Zest Delight Pound Cake stands out as a refreshing and delightful treat. This cake embodies the essence of summer with its vibrant lemon flavor, making it an ideal dessert for those who appreciate the perfect balance of sweet and tangy.

Classic Lemon Pound Cake

Indulge in the refreshing taste of Lemon Zest Delight Pound Cake, a delicious dessert that perfectly balances sweet and tangy flavors. This cake is not only easy to make but also versatile enough for any occasion, from afternoon tea to elegant dinners. With fresh lemon zest and juice as its stars, each slice promises a tender crumb and delightful flavor. Follow simple steps and quality ingredients to create a show-stopping cake that will impress friends and family. Enjoy the joy of baking this summer-inspired treat!
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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

3 large eggs

1 tablespoon lemon zest (from about 1 large lemon)

1 teaspoon pure vanilla extract

½ cup (120ml) buttermilk

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

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).

        Add Eggs and Flavorings: Add in the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and vanilla extract, mixing until combined.

          Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture (three additions of flour and two of buttermilk). Mix until just combined; do not over-mix.

            Add Lemon Juice: Fold in the freshly squeezed lemon juice carefully until evenly dispersed in the batter.

              Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                  Cool Down: Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.

                    Serve: Slice and enjoy your classic lemon pound cake on its own, or top with a light dusting of powdered sugar or a simple lemon glaze for extra zest!

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