If you like the fresh, tart taste of lemon, this is the pound cake for you. For best results, let the butter and eggs reach room temperature before making.
3 sticks butter, softened
2 1/2 cup sugar
4 eggs
3 1/2 cup flour
1/2 t. salt
1 cup buttermilk
1/2 t. baking soda, dissolved in 1 T. hot water
1 T. lemon extract
1 T. fresh lemon juice
zest of one lemon
Generously grease tube pan. Preheat oven to 325 degrees F. Cream butter until light fluffy. Gradually add sugar and cream well until smooth. Add eggs, one at a time, beating well after each addition. Sift flour and salt together. Dissolve soda in hot water and add to buttermilk. Alternatively, add flour and milk to butter mixture; blend well. Add lemon extract, lemon juice and zest and blend.
Pour mixture evenly into tube pan. Shake pan to even it further. Place in preheated oven and bake undisturbed for 1 hour. Cool in pan for 10 minutes and then place on cake plate.
A glaze can be made of lemon juice and confectioner's sugar and drizzled over cake while it is still warm.
Can I use a bundt pan instead?
ReplyDeleteYes, but make sure it can hold at least 10-12 cups. You don't want the batter to overflow the pan while baking! :)
ReplyDeleteHi Lolly, so glad I found your link on the Old School Recipe, because I like Lemon much better. Good Recipe. However I don't have buttermilk, suggestions?
ReplyDeleteIs the butter unsalted?
ReplyDeleteYes. I always use unsalted butter in baking.
ReplyDelete