Lemon Buttermilk Poundcake
This moist, lemony cake is a perfect brunch or picnic cake.
Makes one 10-inch cake
1/2 pound unsalted butter, at room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
1/3 cup lemon juice
2 teaspoons vanilla extract
3 egg yolks
1/2 cup buttermilk
1 tablespoon grated lemon zest
1/2 cup sugar
1 tablespoon strained lemon juice
1 teaspoon vanilla extract
One 10-inch Bundt pan, buttered and floured
- Set a rack in the lower third 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 until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean, about 1 hour. Place cake on a rack in pan.
- For glaze, combine 1/2 cup 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. Allow to cool.