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This moist, lemony cake is a perfect brunch or picnic cake.

Recipe courtesy of Nick Malgieri

Show: Cooking Live

Episode: July Fourth Desserts

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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

My Private Notes

Name: Lemon Buttermilk Poundcake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Ingredients: 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; 1/2 cup water; 1/2 cup sugar; 1/3 cup lemon juice; 2 teaspoons vanilla extract