Lemon-Buttermilk Pound Cake

  It is believed that the pound cake is a Northern European dish, that dates back to the early 1700s. Over time the ingredients for pound cake changed and everyone started adding different ingredients. There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles.
Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar may also be called a pound cake, as it yields the same results. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing. There are thousands of varieties available and combination of flavors are also numerous.

I am making Pound cake for the first time, and decided to try a lemon flavoured Pound cake with this recipe. I made this cake on a bundt pan and followed all the measurements as mentioned and the result was totally awesome, a soft like butter textured, lemon flavoured Pound cake. I made this cake for my sis-in-laws birthday and got lots of appreciation. So sharing here......

You need : [All measurements should be from the same cup]
APF(all-purpose flour) : 3 and 1/2 cups
Butter : 1 and 1/2 cups (softened, in room temperature)
White sugar : 2 and 1/2 cups(powdered)
Eggs : 4
Salt : 1/2 tsp.
Baking Soda : 1/2 tsp.
Buttermilk : 1 cup [Add 1 tsp. vinegar to 1 cup room temperature milk, stir to make 1 cup of buttermilk]
Good quality Lemon essence : 1 tblsp.
Lemon zest : 1 tblsp.

How To :

• Preheat your oven to 180 degreeC or 375 degreeF. Grease your baking pan with little butter or oil. Keep aside.
• Beat butter and sugar together in a bowl with an electric mixer until light and fluffy. then add eggs one at a time and mix well with butter-sugar mixture.
• In another bowl, mix all dry ingredients, i.e., flour, salt and baking soda. Now in wet bowl(butter-sugar mixture), add 1/3 of the flour mixture, mix well. Then pour 1/2 of the buttermilk, again beat well to mix. Repeat adding 1/2 of remaining flour mixture, beat and add rest of the buttermilk, beating well in between, end with remaining flour mixture. Beat well to incorporate well after each addition.
• Lastly add lemon essence and lemon zest into the batter. Pour batter into the prepared baking pan. Now reduce the oven temperature to 165 degree C or 325 degree F. Place the baking pan in the middle rack of the oven.
• Bake in the oven until a toothpick inserted in the center of the cake, comes out clean, it takes around 60-70 minutes. Cool in the pan for 30 minutes before removing it to a plate. Let it rest for another 30-45 minutes before you cut.
• Enjoy with a cup of evening tea or Coffee.