Lemon buttermilk poundcake

Yield: 4 servings

Measure Ingredient
½ pounds Unsalted butter, at room
Temperature
2 cups Sugar
1½ cup All-purpose flour
2 teaspoons Baking powder
4 larges Eggs
3 Egg yolks
½ cup Buttermilk
1 tablespoon Grated lemon zest
1 tablespoon Strained lemon juice
1 teaspoon Vanilla extract
Lemon glaze:
½ cup Water
½ cup Sugar
⅓ cup Lemon juice
2 teaspoons 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.

Batter:

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 COOKING LIVE SHOW #CL9031

All recipes courtesy of Nick Malgieri

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