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Lemon Buttermilk Pound Cake with Lemon G




Source of Recipe


The Vineyard Kitchen






Recipe Introduction


Meyer lemons add their distinct flavor to this versatile and delicious pound cake.





List of Ingredients



• 12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
  
• 2 teaspoons finely grated lemon zest
  
• 1-1/2 cups granulated sugar
  
• 3 large whole eggs
  
• 2-1/4 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 3/4 teaspoon salt
  
• 1 cup buttermilk
  
• For the Lemon Glaze:
  
• 1/2 cup fresh lemon juice, (use the zested lemons from the pound cake)
  
• 1 cup confectioners sugar, packed, sifter
  






Instructions



1. Preheat the oven to 350 degrees F. Butter and flour an 8-cup loaf pan. Reserve.
   
2. In the bowl of a standing mixer fitted with the paddle attachment or with an electric hand mixer, whip together the butter, zest, and sugar until fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one by one, beating well after each addition.
   
3. Combine the dry ingredients in a small bowl. Add to the butter in thirds at slow speed alternating with the buttermilk. Spoon the batter into the prepared loaf pan. Bake in the preheated oven until a knife inserted into center comes out clean, 1 hour to 1 hour and 5 minutes. The very top of the cake will be a little moist. Cool the cake for 15 minutes in the pan.
   
   
4. Prepare the Lemon Glaze while the cake is cooling.
   
   
5. Pour the lemon juice into a small heavy-bottomed saucepan and whisk in the sifted sugar a little at a time. Stir over low heat until the powdered sugar is dissolved.
   
   
6. Bring the pan to a simmer and simmer for 2 minutes. Cool for 10 minutes before glazing the cake; the glaze will thicken slightly.
   
7. Remove the cake from the pan and place right side up on a cooling rack. Make copious amount of holes in cake with a skewer while the cake is still warm. Pour the warm lemon glaze over. The excess glaze that drips off the cake can be reheated and poured over the cake again. Cool the cake before serving.
   
   






Final Comments


Servings: 8 to 12

This cake is best when prepared the day before it is served. Do not cover the glazed cake with plastic wrap because when you remove the wrap, you will take the glaze with it. The cake can be left unwrapped for 24 hours unsliced and still retain its moistness. After the cake has been sliced keep it in a sealed plastic container.

Variations: Substitute orange zest for lemon or add a cup of chopped pecans or fresh blueberries to the batter. Sprinkle the crisp topping over the batter before baking and omit the Lemon Glaze to create an excellent accompaniment for morning coffee or tea. The cake also bakes well in a 9-cup Bundt pan.