Church Lady Classic Pound Cake
Buttery, sweet, classic pound cake perfect for snacking or served with fruit for a classic summertime dessert.
Equipment
- 1 9x5 loaf pan
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 tbsp milk
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat oven to 325 degrees F (163 degrees C). Butter your pan and lightly dust with flour, dumping out any excess.
- In the bowl of a stand mixer fitted with the paddle attachement, add the butter and sugar. Cream for 6 minutes on medium low speed.
- Add eggs one at a time to the butter and sugar, fully mixing in each egg before adding the next. Scrape the sides of the bowl as needed.
- Add the vanilla, lemon juice and milk to the butter, sugar and eggs, mixing thoroughly.
- In a separate medium size bowl, add the flour, baking powder and salt. Stir together with a fork to remove any lumps and to combine the dry ingredients.
- Add half the dry ingreients to the wet, mixing on low just until incorporated. Scrape the sides of the bowl and add the remaining half of the dry ingredients. Mix on low just until there are no more dry spots in the batter. Scrape your bowl again to make sure all the wet and dry ingredients are fully mixed.
- Pour the batter into your greased and floured loaf pan, ensuring the batter is spread evenly in the pan. Place your loaf pan on a baking tray and bake on 325 F (163 C) on the middle rack 70-75 minutes, until the cake is golden and set (it may still look a little underdone in the center. That is ok. Just look for it not to jiggle when you gently shake the pan).
- Remove from the oven and let cool 15 minutes before turning the cake out of the pan. Allow the cake to cool completely and serve.
Notes
- Serve with fresh whipped cream and slice strawberries for a refreshing summer dessert!
- Store in an airtight container up to 5 days.
- Freeze up to 3 months. To freeze, wrap completely in wax paper and place in a freezer-safe bag or container. Remove at least 1 hour before serving.