Recipe courtesy of Nick Malgieri

Lemon Buttermilk Poundcake

This moist, lemony cake is a perfect brunch or picnic cake.
Save Recipe
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
Share This Recipe

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

  1. 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.
  2. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes.
  3. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.
  4. 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.
  5. 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

Homemade Buttermilk

Two-Ingredient Pizza Dough

Two-Ingredient Banana Pancakes