Recipe courtesy of Nick Malgieri
Lemon Buttermilk Poundcake
This moist, lemony cake is a perfect brunch or picnic cake.
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
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- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
Batter:
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
3 egg yolks
1/2 cup buttermilk
1 tablespoon grated lemon zest
1 tablespoon strained lemon juice
1 teaspoon vanilla extract
Lemon Glaze:
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract
Directions
- Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
- 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
