buttermilk lemon pound cake
(3 ratings)
I love serving this moist, delicious cake on the weekends when breakfast is late enough to be brunch. Serve it with a dollop of whipped cream or alongside seasonal fruits. The lemon glaze adds an extra layer of sophistication to this cake, so feel free to serve it at your fanciest party! I make this cake in a cast iron bundt pan, which really makes it beautiful, but a regular bundt pan will work just as well.
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(3 ratings)
Ingredients For buttermilk lemon pound cake
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3 cflour
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1 pinchsalt
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1/4 tspbaking powder
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2 stickbutter, room temperature
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3 csugar
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5eggs
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2 tspvanilla extract
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1/4 clemon juice
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1 cbuttermilk
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4 Tbspconfectioners' sugar
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2 tsplemon juice
How To Make buttermilk lemon pound cake
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1Preheat oven to 350 degrees. Sift the flour, salt, and baking powder in a medium bowl. Set aside.
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2Using a handheld or stand mixer, cream the softened butter with the sugar until fluffy. Beat the eggs into the mixture one at a time.
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3Add vanilla and lemon juice.
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4Add the flour mixture and buttermilk alternately and mix well.
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5Grease and flour a bundt pan, or spray well with a non-stick spray.
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6Pour batter into pan.
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7Bake for one hour or until a knife stuck in the center comes out clean.
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8Cool for 5-10 minutes in pan, then turn out onto a wire rack to complete cooling.
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9Mix confectioner's sugar with 2 tsp lemon juice. Add more juice or sugar as needed to create the glaze consistency you like.
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10Place cake on serving platter and pour glaze over cake while still slightly warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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