Description
Million Dollar Pound Cake
Add a fresh twist with a hint of lemon to this buttery classic!
Ingredients:
2 cups butter, softened
3 cups granulated sugar
6 eggs
3 cups flour
¾ cup buttermilk
1 tsp vanilla extract
Zest of 1 lemon
Instructions:
Preheat oven to 300°F (150°C). Grease and flour the pan.
Cream butter and sugar, then add eggs one at a time.
Gradually add flour and buttermilk, mixing until smooth.
Stir in vanilla and lemon zest, bake for 85 minutes.
#LemonPoundTwist
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. Start by preheating your oven to 300°F (150°C). Thoroughly grease a 10-inch tube or bundt pan with butter or shortening, then dust it with flour, tapping out the excess. In a large mixing bowl, cream the softened butter and granulated sugar together on medium-high speed for 5-7 minutes until the mixture is extremely light and fluffy. This step is crucial for texture. Add the six eggs, one at a time, beating well after each addition to fully incorporate. Reduce mixer speed to low. Alternately add the flour and buttermilk in three additions, beginning and ending with flour, mixing just until combined after each. Finally, stir in the vanilla extract and finely grated lemon zest by hand until evenly distributed. Pour the thick batter into the prepared pan and smooth the top. Bake on the center rack for approximately 85 minutes, or until a long wooden skewer inserted into the center comes out clean.
Serving Suggestions
This rich, buttery cake is delicious on its own, but a few simple additions elevate it. For a classic presentation, dust the cooled cake with a light shower of powdered sugar. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes a perfect companion. For a brighter lemon flavor, serve with a side of macerated berries or a simple lemon curd. It pairs wonderfully with afternoon tea or coffee.
How-to Summary
To summarize: Cream butter and sugar until fluffy, incorporate eggs one by one, alternately mix in dry and wet ingredients, fold in flavorings, and bake low and slow until golden and set.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, but for best results, make a soured milk substitute. Add 2 teaspoons of white vinegar or lemon juice to 3/4 cup of regular milk, let it sit for 5 minutes, then use.
Why is my cake dense or gummy?
This is often due to overmixing after adding the flour, which develops gluten. Mix only until the flour is just incorporated. Also, ensure your oven temperature is accurate with an oven thermometer.
Can I bake this in loaf pans?
Absolutely. Divide the batter between two greased and floured 9×5 inch loaf pans. The baking time will be reduced; start checking for doneness at 55-60 minutes.
How should I store the cake?
Once completely cool, store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 3 months.
What does “creaming” mean and why is it important?
Creaming is beating softened butter and sugar together to incorporate air. This air expands during baking, helping the cake rise and creating a tender, fine crumb. Don’t rush this step.
Common Mistakes to Avoid
- Using cold butter: Butter must be properly softened to room temperature to cream correctly with the sugar.
- Overmixing the batter: Once flour is added, mix only until combined to avoid a tough texture.
- Opening the oven door too early: Wait until at least the 60-minute mark before checking for doneness to prevent the cake from collapsing.
- Not preparing the pan properly: Thorough greasing and flouring are essential for this rich cake to release cleanly.
Conclusion
This Million Dollar Pound Cake with its subtle lemon twist is a timeless, foolproof dessert that’s sure to impress. By following the detailed guide and avoiding common pitfalls, you’ll achieve a perfectly dense yet tender cake with a sublime buttery flavor and a hint of citrus brightness. It’s a versatile classic that deserves a spot in every baker’s repertoire.
