I’m a huge fan of pound cake, mostly because it is not too sweet – at least the ones I make are not. Now this one has two of my favorite things in it – lemon & buttermilk. Sorry, but buttermilk (or sour cream) in any cake is a very good thing. I’m sure there is some chemical reason for this, but to me it’s just good eats (thanks AB).
3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 Tbs lemon zest
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil
2 Tbs unsalted butter, melted and cool
1 Tbs lemon zest
2 Tbs lemon juice
1 1/2 cups confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour a ten inch tube pan.
In a bowl, whisk together flour, baking powder, and salt.
Cream together butter and sugar until light and fluffy. Beat in lemon zest, then eggs, one at a time mixing well after each addition.
In a measuring cup, combine vanilla, buttermilk, and vanilla. Alternating add flour and buttermilk mixture, starting and ending with flour. Stir only until no streaks of flour remain. Pour into prepared pan.
Bake for 50-55 minutes, until toothpick into the center comes out clean (Be sure to be careful about this and make sure the skewer, a toothpick really won’t do, really comes out clean and dry).
Cool on a wire rack before topping with lemon glaze.
Combine all glaze ingredients in a bowl. Mix until smooth
24 June 2012 – vvvg
25 November 2014 – Thanksgiving @ Doug & Samantha’s
2 June 2015 – went over well @ home and @ the office. Truly, a no fail pound cake. Really pretty in my newest cake pan – love the Nordic Wear (for W&S) gold baking pans. I have several. Best part – they are made in the U.S.A! Something I think is very important.