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Lemon Buttermilk Pound Cake

My only experience with pound cake as a kid was from the boxed Sara Lee stuff. My grandma would secretly buy a loaf from the Chinese supermarket and sneak some to me before dinner. Boy were they a treat! Thinking back, those rectangular prism cakes were actually kind of creepy. How did they manage to get it to a perfectly brown rectangle? It doesn’t have a single crack at the top! Life is full of mysteries. 

This is easily my go-to cake to bring to work or picnics, and makes a great “just because” cake. It’s delicious, easily transportable, and the perfect sharing size! I seriously can’t think of one reason to dislike this. 

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Lemon Buttermilk Pound Cake
Yields 2
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 2 sticks butter (1 cup)
  2. 1 1/2 cup caster sugar
  3. 1 tsp vanilla extract
  4. 4 large eggs
  5. 1 cup whole buttermilk
  6. 1/2 tsp baking soda
  7. 2 1/2 cup all-purpose flour
  8. Juice of 2 lemons
  9. Zest of 2 lemon
Instructions
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Oil two loaf pans or one 10-inch bundt pan. Set aside.
  3. In a stand mixer with with paddle attachment, cream butter until doubled in volume.
  4. Add sugar, vanilla, eggs, buttermilk, and baking soda. Mix on medium speed until well-combined.
  5. Turn speed down to low and add flour one cup at a time, until barely incorporated. You will need to scrape the sides after every addition of flour.
  6. Lastly, incorporate the lemon juice and zest.
  7. Pour into mold and bake for 1 hour, or until knife inserted into the center comes out clean.
  8. Let cool before glazing.
Little Tomato http://littletomatoblog.com/

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