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High-Ratio Lemon-Buttermilk Pound Cake

Source of Recipe


From "Food & Wine's Best of the Best, Vol. 6"






List of Ingredients



• -- Cake Batter --
  
• 2-1/2 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
  
• 2 cups sugar
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/2 lb. (2 sticks) unsalted butter, softened
  
• 4 large eggs, at room temperature
  
• 3 large egg yolks
  
• 1/2 cup buttermilk
  
• 1 Tbsp grated lemon zest
  
• 1 Tbsp strained fresh lemon juice
  
• 1 tsp vanilla extract
  
• .
  
• -- Lemon Syrup --
  
• 1/2 cup water
  
• 1/2 cup sugar
  
• 1/3 cup fresh lemon juice, strained
  
• 2 tsp vanilla extract
  
• .
  
• One 12-cup Bundt pan, buttered and floured
  






Instructions



1. Position a rack in the lower third of the oven and preheat to 325º F.
   
   
2. Place the flour, sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment, add the butter, and beat on the lowest speed for about 2 minutes, or until ingredients are well combined.
   
   
3. Meanwhile, whisk all of the remaining batter ingredients together in a mixing bowl until well combined. Increase the mixer speed to medium, add one-third of the liquid and mix for 2 minutes. Stop the mixer and scrape down the bowl and beater. Add another third of the liquid, beat for 2 minutes, and scrape again. Finally, add the remaining liquid and beat and scrape as before. Use a large rubber spatula to give the batter a final vigorous stir, then scrape it into the prepared pan and smooth the top.
   
   
4. Bake for about 1 hour, or until a toothpick inserted into the cake halfway between the side of the pan and the central tube emerges clean. Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
   
   
5. To make the syrup: Bring the water and sugar to a boil in a small saucepan. Remove from the heat and stir in the lemon juice and vanilla. Brush the hot syrup evenly all over the cake. Gradually brush until it is all absorbed.
   
   Makes one 10-inch Bundt cake,
   about 16 servings.
   
   






Final Comments


This recipe was originally published in "Perfect Cakes" by Nick Malgieri.