Patti Labelle Lemon Pound Cake Recipe
Hi there, I’m Ava and I’m excited to share with you my favorite recipe for Patti Labelle Lemon Pound Cake. This recipe has been a staple in my family for years and it never fails to impress. It’s the perfect dessert for any occasion, and it’s so easy to make. Let’s get started!
What You’ll Need
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the lemon juice and zest.
Gradually add the flour mixture to the butter mixture, alternating with buttermilk and vanilla extract, beginning and ending with the flour mixture. Beat until just combined, being careful not to overmix.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
My Experience
I’ve made this recipe countless times and it always turns out perfectly. It’s important to use room temperature butter and eggs to ensure that they mix together smoothly. I also like to add a little extra lemon zest for a stronger lemon flavor.
Expert Opinion
Chef Patti Labelle is known for her amazing desserts, and this lemon pound cake is no exception. The combination of tart lemon and sweet cake is irresistible. I highly recommend this recipe to anyone looking for a delicious and easy dessert option.
FAQs
- Can I use a different pan size?
- Can I use regular milk instead of buttermilk?
- How should I store leftovers?
Yes, but you may need to adjust the baking time accordingly.
Yes, but the cake may be slightly less moist and flavorful.
Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days or in the fridge for up to a week.