Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup freshly squeezed Volkamer lemon juice
- 1 tablespoon grated Volkamer lemon zest
- 1/2 cup whole milk
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the lemon juice and zest, and mix until combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and transfer it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 1 loaf cake
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 41g
- Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free version.
- Regular lemons can be used instead of Volkamer lemons, but the flavor will be slightly different.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon-poppy seed pound cake.
- Add 1/2 cup of blueberries to the batter for a lemon-blueberry pound cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before beginning.
- Do not overmix the batter, as this can result in a tough cake.
- Use freshly squeezed lemon juice and zest for the best flavor.
- Dust the top of the cake with powdered sugar before serving for a decorative touch.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in aluminum foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the cake on a cake stand or platter.
- Dust the top of the cake with powdered sugar.
- Garnish with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Lemonade
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is browning too quickly, cover it loosely with aluminum foil.
- If the cake is not cooked through after the recommended baking time, continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all cooking utensils thoroughly before beginning.
Food history:
- The pound cake originated in Europe in the 1700s and was traditionally made with a pound each of flour, butter, sugar, and eggs.
Flavor profiles:
- The Volkamer lemon pound cake is sweet and tangy with a bright lemon flavor.
Serving suggestions:
- Serve the cake sliced with a dollop of whipped cream and fresh berries on top.
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