Brown Sugar Pound Cakes

Ingredients

• 3 tsps lemon juiceNutrition
• 4 large eggsNutrition
• 8 fl oz milkNutrition
• 8.5 oz unsalted butterNutrition
• 3 cups flourNutrition
• 1/2 tsp saltNutrition
• 2 tsps baking sodaNutrition
• 2 1/4 cups packed brown sugarNutrition

Directions

1. 1Preheat oven to 325° F (160° C). Line standard muffin tins with paper liners.
2. 2Whisk dry ingredients in a large bowl.
3. 3Cream butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, beating after each addition.
4. 4Make the buttermilk by combining lemon juice and milk in a bowl and let sit without stirring for at least 10 minutes.
5. 5Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk in 2 additions and ending with dry. Scrape sides of bowl as needed.
6. 6Pour 3 tablespoons of batter into each muffin cup and bake for 25 minutes.

Nutrition per serving

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