Lemongrass Pound Cake
Brighten up your dessert repertoire with this irresistible Lemongrass Pound Cake! Infused with the delicate citrusy aroma of finely minced lemongrass, this moist and buttery loaf offers a unique twist on the classic pound cake. Thanks to the combination of rich, creamy butter and a touch of whole milk, every bite is decadently soft, while the hint of lemongrass brings a refreshing flavor that's perfect for any occasion. Ideal for pairing with tea or coffee, this easy-to-make recipe requires just 20 minutes of prep and yields a beautifully golden cake that’s sure to impress. Garnish with a dusting of powdered sugar for a subtle sweetness or enjoy it plain to let the fragrant lemongrass shine. Whether for a brunch spread or an afternoon treat, this lemongrass pound cake will leave everyone craving more!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Lemongrass, finely minced (white part only)
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition until fully combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Finely mince the white part of the lemongrass stalks until you have 3 tablespoons. Alternatively, you can use a food processor for a finer texture.
Add the minced lemongrass and vanilla extract to the butter-sugar mixture, mixing briefly to incorporate.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optionally sprinkle the top with powdered sugar before serving.
Slice and enjoy your fragrant lemongrass pound cake with a cup of tea or coffee!
Nutrition Facts
Calories |
4775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.9 g | 279% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 659.0 g | 240% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 423.3 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 367 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
