This pound cake recipe is a delightful twist on the classic, featuring a rich and creamy texture that melts in your mouth.
Preheat your oven to 350°F (175°C).
Starting with a preheated oven ensures even baking.
In a mixing bowl, cream together the granulated sugar and unsalted butter until light and fluffy.
Creaming incorporates air, which helps the cake rise.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually prevents the batter from curdling.
Sift the all-purpose flour into the bowl and mix until just combined.
Sifting the flour removes lumps and ensures a smooth batter.
Stir in the heavy cream, pure vanilla extract, and fresh lemon zest until the batter is smooth.
Mix gently to avoid overworking the batter.
Pour the batter into a greased and floured bundt pan.
Greasing and flouring the pan prevents sticking.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 60-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the cake set and prevents breaking.
Slice and serve the cake as desired, optionally garnished with powdered sugar or a glaze.
Presentation matters—consider adding fresh fruit for a pop of color.
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