Go Back
lemon butter pound cake Sweet Savant Americas best food blog Atlanta food blogger

Lemon Butter Pound Cake

Demetra Overton
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2 loaves

Ingredients
  

  • 1 lemon juice and zest
  • ¾ cup milk whole or 2%
  • 4 cups all-purpose flour sifted
  • 1 pound salted butter softened (4 sticks)
  • 1 teaspoon Kosher salt
  • 1 tablespoon vanilla extract
  • 3 cups granulated sugar
  • 6 large eggs

Instructions
 

  • Preheat the oven to 300°F.
  • Spray three 8 inch loaf pans with baking spray and line them with parchment paper
  • Zest and juice the lemon. Stir 2 tablespoons of the lemon juice and vanilla extract into the milk. Set aside for later use. The milk will begin to look curdled but it’s supposed to.
  • In the bowl of a stand mixer using the paddle attachment beat together the butter, salt, and lemon zest. Beat for 5 minutes on medium-high.
  • Add the sugar gradually beating on medium until light yellow in color. (Around 5 minutes)
  • Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
  • Sift the flour.
  • Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop the mixer and scrape the sides of the bowl occasionally.
  • After all ingredients have been added, beat on low speed for 1 minute to be sure the flour has been fully incorporated.
  • Divide evenly between the pans
  • Place into the oven and bake for 1 hour and 15 minutes OR until a toothpick inserted into the cake comes back clean.
  • Let cool in the pans 15 minutes before removing