Lemon Buttermilk Pound Cake

Better than Starbucks Lemon Loaf.  I made this cake in a Blossom Bundt pan and rather than make the glaze, I dusted it with powdered sugar to show the beautiful flower design.   Serve with fresh sliced strawberries and whipped cream.  Happy Spring!

Ingredients (Cake)

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups granulated sugar
3 large eggs
1 cup buttermilk
2 tablespoons grated lemon zest (4-5 large lemons for this recipe)
2 tablespoons fresh lemon juice

For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice

For the Glaze (optional)
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon unsalted butter, melted

Instructions
Preheat oven to 325 degrees.  Place oven rack in middle position.  Spray a 10" bundt pan with non-stick cooking spray with flour.

In a medium bowl, whisk together the flour, baking soda and salt.   Set aside.

In a bowl of an electric mixer cream the sugar and butter on medium speed until light and fluffy, 3-4 minutes.  Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.  Scrape down the sides of the bowl again.

In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one third of the buttermilk mixture.  Repeat until you use all the remaining flour and buttermilk mixture.  Fold with spatula to make sure all ingredients are mixed.  Spoon the batter into the prepared pan and smooth top with a rubber spatula. 

Bake for 1 hour and 5 minutes or until a cake tester comes out clean. 

Cool the cake in the pan for ten minutes on a rack.  Meanwhile make the syrup.
Combine the water and sugar in a saucepan and bring to a boil.  Remove from the heat and stir in the lemon juice.

Invert the warm cake onto a rack.  Place a piece of aluminum foil or parchment paper under the rack to catch the drippings from the syrup.  Gradually brush the hot syrup over all of the cake, letting it soak in.  It will absorb into cake quickly. 

Allow cake to cool completely, about one hour.

Optional Glaze:
When the cake is cool, make the glaze.  Combine the powdered sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth.  Add more powdered sugar or lemon juice as necessary to make a thick but pourable glaze.  Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Best Lemon Zester Ever called Microplane Grater/Zester



Best new gadget ever - Oxo Good Grips Bakers Duster.  Twist the ball open fill with powdered sugar and tap away on everything from this cake to waffles!