Lemon buttermilk poundcake
4 servings
Ingredients
| Quantity | 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 |
Directions
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