Lemon Buttermilk Poundcake
Lemon Pound cakes
Last updated 6/12/2012 12:59:15 AM. Recipe ID 22177. Report a problem with this recipe.
Title: Lemon buttermilk poundcake
Yield: 4 Servings
1/2 lb Unsalted butter, at room
2 c Sugar
1 1/2 c All-purpose flour
2 ts Baking powder
4 lg Eggs
3 Egg yolks
1/2 c Buttermilk
1 tb Grated lemon zest
1 tb Strained lemon juice
1 ts Vanilla extract
1/2 c Water
1/2 c Sugar
1/3 c Lemon juice
2 ts Vanilla extract
One 10-inch Bundt pan, buttered and floured.
Set a rack in the middle level of the oven and preheat to 325 degrees.
Batter: Combine butter, sugar, flour and baking powder in mixer with
paddle. Beat on low speed 2 minutes. Combine remaining ingredients
and add to mixer in three additions, beating 1 minute between each
addition. Scrape batter into prepared pan and bake for about one
hour, until cake is well risen and well colored and a knife inserted
between the edge and tube emerges clean. Place cake on a rack in pan.
For glaze, combine water and sugar and bring to a boil in a saucepan.
Remove from heat and add lemon juice and vanilla. Unmold cake and
brush glaze evenly all over outside of cake. Cool and wrap for
Yield: One 10-inch Bundt, about 16 servings
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