Lemon Buttermilk Pound Cake Recipe
Overview:
This Lemon Buttermilk Pound Cake recipe is a delightful treat that strikes the perfect balance between moist and fluffy. Inspired by a recipe discovered in a newspaper a decade ago, this cake boasts a refreshing lemon flavor and a tender crumb. It’s easy to make and guaranteed to impress your family and friends. Simply top it with your favorite icing for an extra touch of sweetness.
Ingredients:
- 1 cup of margarine
- 6 tablespoons of butter
- 1 cup of eggs (approximately 6 large eggs)
- 3 cups of buttermilk
- 1/2 cup of cake flour
- 2 1/4 teaspoons of baking soda
- 2 cups of sugar
- 1 tablespoon of lemon rind
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
Nutritional Information (per serving):
- Calories: 674.5
- Fat: 27g
- Saturated Fat: 6.1g
- Cholesterol: 140.7mg
- Sodium: 431.7mg
- Carbohydrates: 98.6g
- Fiber: 0.9g
- Sugar: 58g
- Protein: 10.2g
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). Grease a 12-inch baking pan and set it aside. |
| 2 | In a medium bowl, sift together the cake flour and baking soda. Set aside. |
| 3 | In a large mixing bowl, cream together the margarine, butter, and sugar until light and fluffy. This should take about 5 minutes. |
| 4 | Add the eggs to the creamed mixture one at a time, mixing well after each addition. Don’t worry if the mixture looks slightly curdled. |
| 5 | Gradually add the buttermilk to the mixture, alternating with the flour mixture, until well combined. Mix in the vanilla extract, lemon rind, and lemon juice. The batter should be smooth and creamy. |
| 6 | Pour the batter into the prepared baking pan, spreading it evenly. |
| 7 | Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched. |
| 8 | Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. |
| 9 | Once cooled, top the cake with your favorite icing or enjoy it as is. Slice and serve for a delightful treat! |
Serving Suggestions:
- Serve slices of Lemon Buttermilk Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert.
- Enjoy a slice alongside a cup of hot tea or coffee for a cozy afternoon treat.
- Wrap individual slices in parchment paper and tie with twine for a lovely homemade gift.
Tips:
- For added lemon flavor, you can increase the amount of lemon juice or zest in the recipe.
- Make sure all ingredients are at room temperature before beginning to ensure even mixing.
- To prevent overmixing the batter, use a spatula to gently fold in the dry ingredients until just combined.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
