Dear lord, I do understand that I have too many bundt pans, but when you are a real Southern baking woman, can that really be true? Or are you a real baker? In my head, that is a no. Never too many bundt pans and never too many recipes for pound cake either. This is one of my William-Sonoma Gold Touch Pans. They are just too amazing. The bake is great – not too dark and not too light. They say they are non-stick-ish, but I never trust that and spray with baking spray, especially to get in the corners and what nots of these pans.
All my Williams Sonoma bundt pans are from Nordic Wear – a made in America company that has been around for ages and a day – since 1946. This one is the heritage bundt pan based on the German design of the kugelhopf. To be honest, this is one of the simplest of the bundt pans that I have, but it is one of my favorites. It still is rather architectural and looks good with a simple bit of confectioners’ sugar on it.
Hey – look at that – I spelled confectioners’ right the first time – slightly amazing.
Lemon Buttermilk Pound Cake
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
Stained Glass Bundt Pan – Nordic Wear via William-Sonoma
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.