Sure, here’s a detailed recipe for a delicious Lemon Buttermilk Pound Cake. This cake is moist, tangy, and has a delightful lemon flavor that pairs wonderfully with the richness of buttermilk. It’s perfect for any occasion!
Lemon Buttermilk Pound Cake Recipe
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice (from about 1 lemon)
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions:
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan. If using a bundt pan, make sure to grease it thoroughly to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract. Beat until combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a bundt pan, the cake might need closer to 60 minutes.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze: While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be pourable but thick.
- Glaze the Cake: Once the cake has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Tips for Success:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure a smooth batter and even baking.
- Measuring Flour: For accurate measurement, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag as this can compact it and result in too much flour.
- Check for Doneness: Oven temperatures can vary, so start checking the cake a few minutes before the recommended baking time to avoid overbaking.
This Lemon Buttermilk Pound Cake is perfect with a cup of tea or as a sweet treat any time of day. Enjoy the zesty freshness and rich flavor of this delightful dessert!
