The Lemon-Buttermilk Pound Cake is a delightful treat that seamlessly blends the tangy zest of lemons with the rich, creamy texture of a classic pound cake, further enhanced by the subtle, distinctive tang of buttermilk. This cake is known for its dense yet tender crumb, a hallmark of the pound cake tradition, achieved through a meticulous creaming of butter and sugar, followed by the gradual incorporation of eggs. The addition of lemon zest infuses the batter with a bright, citrusy aroma, permeating each slice with a refreshing lemon flavor that’s neither overpowering nor too subtle.
Buttermilk plays a crucial role in this recipe, not only adding a slight tartness that complements the lemon but also contributing to the cake’s moistness, making each bite melt in your mouth. The batter, often enriched with a hint of vanilla, is smooth and velvety, pouring easily into a prepared loaf or bundt pan, where it bakes to a golden brown perfection. The crust develops a slightly crisp texture, offering a delightful contrast to the soft interior.
Once baked and cooled, the cake is usually drizzled or glazed with a simple lemon icing, a mixture of lemon juice and powdered sugar, that adds an extra layer of sweetness and zing. This icing sets into a beautiful, slightly translucent glaze, clinging to the ridges and curves of the cake. The final product is not just a treat for the palate but also a feast for the eyes, with the glaze catching the light and the lemon zest speckled throughout, giving it a rustic yet elegant appearance.
This cake is often enjoyed as a dessert, a snack with tea or coffee, or even as a special breakfast treat. Its flavors are robust yet balanced, making it a versatile option for various occasions, be it a casual family gathering or a more formal afternoon tea. The Lemon-Buttermilk Pound Cake, with its delightful interplay of tangy and sweet, creamy and citrusy, is a testament to the simple yet sophisticated charm of traditional baking.
Ingredients
° Pour 3/4 cup
°3/4 cup of sugar
°salt 1/4 tsp
°1/2 cup unsalted butter
°EGGS 2 LARGE
° baking powder 1 tbsp
°lemon juice 2 tbsp
°lemon zest 1 tbsp
°1/2 cup buttermilk
+for glass
°powdered sugar 1 cup
° Lemon juice 8 tbsp
°lemon juice 3 tbsp
° Lemon extract a few drops
Methods :
Lemon should never be wasted in the kitchen. It is citric acid that gives a very special flavor and a lot of vitamin C. It also gives a different touch to practically everything that is placed on it. This delight is perfect to share with anyone, and if you’re looking for something to give now that Valentine’s Day is all about why not try some pastries and surprise everyone at the office, school, or spoiled home.
To make this pound cake, it’s a good idea to have an electric stand mixer because it will beat about 30 minutes. Otherwise, with a little patience and love it will suffice.
Cream the butter and sugar with an electric mixer at medium speed until creamy. This process should last at least 10 minutes. The cake will be spongy if you take this step carefully.
Add the eggs and milk and continue whisking for another ten minutes. Then we add lemon juice. Add the flour mixed with baking powder, lemon zest and salt. And won too.
Bake in a buttered and floured skillet in a preheated 350 F oven until a knife comes out clean. Let it cool.
+For the glaze:
Prepare the syrup by mixing the ingredients in a saucepan over low heat until honey forms. Do not insert anything to stir it, mix, stirring gently in the saucepan.
Using precise knife holes holes are made in the auger so that when bathing in the syrup it penetrates well.
Cover the pound cake with syrup and sprinkle with lemon zest.
Enjoy !
