Name: Lemon Buttermilk Pound Cake
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Ingredients: 2 1/2 cups sugar, divided (495 gm); 1/3 cup grated lemon zest (16 gm) (6 – 8 lemons); 1/2 pound (2 sticks) unsalted butter (226 gm); 4 jumbo eggs; 1 teaspoon vanilla extract (8 ml); 3 cups all-purpose flour (429 gm); 1/2 teaspoon baking powder (3 gm); 1/2 teaspoon baking soda (4 gm); 1 teaspoon kosher salt (6 gm); 3/4 cup freshly squeezed lemon juice, divided (175 ml); 3/4 cup buttermilk (175 ml); baking spray (with flour); 2 cups powdered sugar, sifted (230 gm); 4 tablespoons freshly squeezed lemon juice (60 ml)

Lemon Buttermilk Pound Cake recipe and photos at diginwithdana.com

Plenty of lemon juice and zest give this buttermilk pound cake a tart, refreshing zing. Serve with berries and whipped cream for brunch or dessert!

Ingredients

2 1/2 cups sugar, divided (495 gm)
1/3 cup grated lemon zest (16 gm) (6 – 8 lemons)
1/2 pound (2 sticks) unsalted butter (226 gm)
4 jumbo eggs
1 teaspoon vanilla extract (8 ml)
3 cups all-purpose flour (429 gm)
1/2 teaspoon baking powder (3 gm)
1/2 teaspoon baking soda (4 gm)
1 teaspoon kosher salt (6 gm)
3/4 cup freshly squeezed lemon juice, divided (175 ml)
3/4 cup buttermilk (175 ml)
baking spray (with flour)
2 cups powdered sugar, sifted (230 gm)
4 tablespoons freshly squeezed lemon juice (60 ml)

*All butter, eggs and liquid at room temperature

Instructions

Preheat oven to 350 F.
Combine 2 cups sugar + lemon zest using an electric or hand mixer. Mix well.
Add butter to sugar mixture. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating a full minute between additions.
In a bowl, sift together: flour, baking powder, baking soda and salt. In another bowl combine: 1/4 cup lemon juice, buttermilk and vanilla. Beginning and ending with flour, alternate adding flour and buttermilk mixtures to batter.
Spray a 12 cup bundt pan heavily with baking spray.
Pour batter into bundt pan and bake until a cake tester comes out clean, 45-55 minutes.
Make lemon syrup: In microwave or small saucepan over low heat, stir 1/2 cup sugar + 1/2 cup lemon juice until sugar dissolves.
Allow bundt cake to cool for 20 minutes before flipping over cake onto a large plate lined with parchment paper. Spoon syrup over cake a little at a time. Let cool completely.
Make glaze: Mix sifted powdered sugar with lemon juice until smooth and pourable. Pour over top of cooled cake in a circular fashion, allowing glaze to fall over sides.
Store covered at room temperature up to three days. Cake is even better on day two!
Serve with berries and whipped cream or ice cream.

Notes

Adapted from Ina Garten’s Lemon Cake and King Arthur’s Lemon Bundt Cake

Find it online: https://diginwithdana.com/2018/05/lemon-buttermilk-pound-cake.html