The best delicious Lemon Buttermilk Poundcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Buttermilk Poundcake recipe today!
Hello my friends, this Lemon Buttermilk Poundcake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Buttermilk Poundcake is amazingly delicious, and addictive, everyone will be asking for more Lemon Buttermilk Poundcake.
What Makes This Lemon Buttermilk Poundcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Buttermilk Poundcake.
Ready to make this Lemon Buttermilk Poundcake Recipe? Let’s do it!
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-BATTER-
1/2 lb Unsalted butter; at room
-temperature
2 c Sugar
1 1/2 c All-purpose flour
2 ts Baking powder
4 lg Eggs
3 Egg yolks
1/2 c Buttermilk
1 tb Grated lemon zest
1 tb Strained lemon juice
1 ts Vanilla extract
-LEMON GLAZE-
1/2 c Water
1/2 c Sugar
1/3 c Lemon juice
2 ts Vanilla extract
One 10-inch Bundt pan, buttered and floured.
Set a rack in the middle level of the oven and preheat to 325 degrees.
Combine butter, sugar, flour and baking powder in mixer with paddle. Beat
on low speed 2 minutes. Combine remaining ingredients and add to mixer in
three additions, beating 1 minute between each addition. Scrape batter into
prepared pan and bake for about one hour, until cake is well risen and well
colored and a knife inserted between the edge and tube emerges clean. Place
cake on a rack in pan.
For glaze, combine water and sugar and bring to a boil in a saucepan.
Remove from heat and add lemon juice and vanilla. Unmold cake and brush
glaze evenly all over outside of cake. Cool and wrap for storage.
Yield: One 10-inch Bundt, about 16 servings
NOTES : Recipe courtesy of Nick Malgieri
Yields
1 Servings
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