Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake
Photo by Martha Holmberg

Ingredients

  • 2 large eggs, at room temperature
  • 1 cup sugar
  • ½ cup buttermilk
  • Zest of 1 lemon, finely chopped or grated
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 6-¾ oz. (1½ cups) all-purpose unbleached flour
  • + 3 more ingredients
    • 3 to 4 Tbs. confectioners’ sugar
    • Juice of 1 lemon
    • 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
    • 1/8 teaspoon salt
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 cup low-fat buttermilk
    • 1 tablespoon all-purpose flour
    • Cooking spray
    • +5 other ingredients


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