Lemon Buttermilk Poundcake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This moist, lemony cake is a perfect brunch or picnic cake. Ingredients:
16 tablespoons (2 sticks) unsalted butter, at room temperature |
2 cups sugar |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
4 large eggs |
3 egg yolks |
1/2 cup buttermilk |
1 tablespoon grated lemon zest |
1 tablespoon strained lemon juice |
1 teaspoon vanilla extract |
1/2 cup water |
1/2 cup sugar |
1/3 cup lemon juice |
2 teaspoons vanilla extract |
Directions:
1. Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
2. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes.
3. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.
4. 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.
5. 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
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