Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake
Photo by Martha Holmberg

Ingredients

  • ½ cup buttermilk
  • Juice of 1 lemon
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 6-¾ oz. (1½ cups) all-purpose unbleached flour
  • 2 large eggs, at room temperature
  • 3 to 4 Tbs. confectioners’ sugar
  • + 3 more ingredients
    • Zest of 1 lemon, finely chopped or grated
    • 1 cup sugar
    • 4 oz. (½ cup) unsalted butter, slightly soft (70°F)

Heat the oven to 325°F. Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have for...

View full recipe at Fine Cooking

Comments

Variations on Lemon Buttermilk Pound Cake

  • Lemon-Buttermilk Pound Cake
    • 2 cups sugar
    • 1 tablespoon plus 1 teaspoon grated lemon rind, divided
    • 1/8 teaspoon salt
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • +6 other ingredients


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