Lemon-Buttermilk Pound Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
|
Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
3/4 cup butter or stick margarine |
2 cups sugar |
4 large eggs |
1/2 teaspoon baking soda |
1 cup low-fat buttermilk |
3 cups all-purpose flour |
1/8 teaspoon salt |
1 tablespoon plus 1 teaspoon grated lemon rind, divided |
1/4 cup plus 2 tablespoons fresh lemon juice, divided |
3/4 cup sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat a 10-inch tube pan with cooking spray. Dust with 1 tablespoon flour.
3. Beat butter at medium speed of a mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until blended.
4. Combine baking soda and buttermilk; set aside.
5. Combine 3 cups flour, salt, and 1 tablespoon lemon rind; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in 1/4 cup lemon juice.
6. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and place on a wire rack.
7. Poke holes in top of cake, using a wooden pick. Combine powdered sugar, 1 teaspoon lemon rind, and 2 tablespoons lemon juice. Beat at medium speed of a mixer until smooth. Drizzle glaze over warm cake. Let cool completely on a wire rack.
|
|