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Lemon Rhubarb Pound Cake
Indulge in the perfect balance of tangy lemon and sweet rhubarb in this moist and flavorful pound cake that pairs beautifully with a cup of tea or coffee.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup sour cream
– Zest of 2 lemons
– 1 tbsp lemon juice
– 1 cup diced rhubarb
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
6. Fold in the lemon zest, lemon juice, and diced rhubarb.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Baking Time: 50-60 minutes | Total Time: 1 hour 20 minutes | Calories: ~320 per serving | Servings: 10 | Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
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