Pound Cakes can be tricky. Usually they rely on room temperature ingredients that are assembled just right to yield any success. My recipe is somewhat unconventional, in that the beating process is brief and I use some liquid and leavening in the mix. The end result is a very nice crumb and good lemony flavor. This simple cake is wonderful just as it is, but will do well in a trifle or as a shortcake for fresh berries. Topped with ice cream would also be a treat. Served alone, it is really a sweet tea bread. Make this loaf with ease and enjoy as you please.
Preheat oven to 350 degrees for conventional ovens or 325 degrees for a convection oven. Grease and flour a loaf pan 8.5 x 4.5 x 3 (I use a cast iron Lodge Pan).
Measure the buttermilk, lemon juice, and vanilla in a small bowl and stir to mix. Set aside. Measure the flour, salt, and baking powder in another medium bowl and stir to mix. Set aside. Using a zester or microplane, grate the lemon rind. Measure two teaspoonsful and set aside.
In a mixing bowl, cream the softened butter with the sugar until fluffy. I do this by hand. Add eggs one at time, beating well each time. Add the zest and stir to mix.
Add the flour mix and buttermilk mix all at once to the creamed butter/sugar. Stir until well mixed, but don't over mix.
Scrape batter into prepared pan. Use the back of a spoon to distribute evenly and pack down so there are no air pockets.
Bake in oven for about 65 minutes. Test with a pick. Ovens vary and pans vary, so start checking at around 55 minutes to be sure that you are not over baking. Some pans may need 70 minutes.
Cool cake on rack in pan for 7 - 10 minutes before removing from pan to cool completely on rack.
Serve at room temperature. Slice 1/2" wide or more with a good bread saw as the cake is tender with a bit of a crust on the outside.
Keep well wrapped or covered to prevent drying out.