Buttermilk Lemon Pound Cake
Preheat oven to 350 degrees. Spray loaf pan with non-stick spray and line pan
with parchment paper that has also been sprayed with non-stick spray.
8 ozs. butter
2 cups sugar
4 large eggs
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon lemon extract
2 tablespoons lemon zest
Sift the flour, baking powder, baking soda and salt together and set aside Mix
the buttermilk and lemon extract together. Cream the butter and sugar together
until light and fluffy; add the eggs one at a time and mix well. Add the lemon
zest. To this alternate adding the flour mixture and the buttermilk mixture
stirring well each time.
Pour batter into the prepared pan. Bake for 1 hour or until done.
Comment: My oven runs a hot so this cake normally bakes in about 50 minutes.
This is a great tasting pound cake; the lemon just seems to add a light, spring
Sometimes I serve this plain; other times I make a powder sugar and milk glaze
adding 3 tablespoons of lemon juice to the glaze.
Sherrill in San Antonio
Powdered buttermilk does not have to be mixed
separately. I just add the powder with my flour and the water with the my other
liquids and let it mix in the batter.