My only experience with pound cake as a kid was from the boxed Sara Lee stuff. My grandma would secretly buy a loaf from the Chinese supermarket and sneak some to me before dinner. Boy were they a treat! Thinking back, those rectangular prism cakes were actually kind of creepy. How did they manage to get it to a perfectly brown rectangle? It doesn’t have a single crack at the top! Life is full of mysteries.
This is easily my go-to cake to bring to work or picnics, and makes a great “just because” cake. It’s delicious, easily transportable, and the perfect sharing size! I seriously can’t think of one reason to dislike this.
- 2 sticks butter (1 cup)
- 1 1/2 cup caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup whole buttermilk
- 1/2 tsp baking soda
- 2 1/2 cup all-purpose flour
- Juice of 2 lemons
- Zest of 2 lemon
- Preheat oven to 325 degrees Fahrenheit.
- Oil two loaf pans or one 10-inch bundt pan. Set aside.
- In a stand mixer with with paddle attachment, cream butter until doubled in volume.
- Add sugar, vanilla, eggs, buttermilk, and baking soda. Mix on medium speed until well-combined.
- Turn speed down to low and add flour one cup at a time, until barely incorporated. You will need to scrape the sides after every addition of flour.
- Lastly, incorporate the lemon juice and zest.
- Pour into mold and bake for 1 hour, or until knife inserted into the center comes out clean.
- Let cool before glazing.