Lemon Buttermilk Poundcake Recipe
Servings: 1
Ingredients
- 1/2 lb Unsalted butter, at room temperature
- 2 c. Sugar
- 1 1/2 c. All-purpose flour
- 2 tsp Baking pwdr
- 4 lrg Large eggs
- 3 x Egg yolks
- 1/2 c. Buttermilk
- 1 Tbsp. Grated lemon zest
- 1 Tbsp. Strained lemon juice
- 1 tsp Vanilla extract
- 1/2 c. Water
- 1/2 c. Sugar
- 1/3 c. Lemon juice
- 2 tsp Vanilla extract
Directions
- One 10-inch Bundt pan, buttered and floured.
- Set a rack in the middle level of the oven and preheat to 325 degrees.
- Combine butter, sugar, flour and baking pwdr in mixer with paddle. Beat on low speed 2 min. Combine remaining ingredients and add in to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about one hour, till 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 in lemon juice and vanilla. Unmold cake and brush glaze proportionately all over outside of cake. Cold and wrap for storage.
- Yield: One 10-inch Bundt, about 16 servings
- NOTES :
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