Logo Soul Spices Kitchen
  • About Me
  • Courses
  • Shop
  • Ayurveda
  • Blog
  • Collaborations
  • Contact
  • EN

Mar 06 2014

Lemon Buttermilk Pound Cake

IMG_7124_opt

Lemon Buttermilk Pouncakes
Lemon Buttermilk Poundcakes

Pound cake is such a classic…. It takes me back to my childhood… the simplest of tastes, but the most fondly anticipated… whenever mum made it, the house was filled with aromas of vanilla and butter… I know butter doesn’t essentially have a smell, but there is SOMETHING it emits… when it’s combined with sweetness… you know it’s butter!

Lemon Buttermilk Pouncakes

Traditional Pound cake is made with a pound of each of 4 ingredients: flour, buter, eggs and sugar, and is believed to have originated in Northern Europe… It’s usually made in a loaf pan or Bundt tin ( the round one with the whole in it )…  Of course nowdays, with everything being adapted and experimented with, the humble Pound cake is not as it was…

So essentially THIS one ISN’T really a pound cake if you’re gonna nit-pick… but I like to call it that JUST because it looks like one and let me tell you, it’s buttery and moist, just like my mums! So I’ll allow it! 🙂

Lemon Buttermilk Pound Cake

This cake is dedicated to my darling husband… it’s his birthday today!! I know, I know it’s not really a “birthday” looking cake… but he’s a man of extremely simple and traditional tastes… Last year I did a traditional cheesecake for him, which is by far his favourite … but he does love a good tea cake, and, for me, a pound cake is top of the list of tea cakes…

It’s funny how such a simple tea cake can be so challenging when it comes to finding the RIGHT recipe… You know it HAS to be moist, clean and melt in your mouth… so I turned to the lovely Ina Garten … I knew she’d have THE one.. and she did!!! This cake has been adapted slightly from hers in that I just added a little less lemon juice… topped one of the loaves with about 10-12 sliced up strawberries and finished by drizzling some melted white chocolate over the top!

Lemon Buttermilk Pound Cake..

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 10-15
Ingredients
  • 225 grams unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the glaze:
  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 10-12 strawberries, hulled and sliced (optional)
  • 1 bar white chocolate, melted to drizzle ( optional)
Instructions
  1. Preheat the oven to 180 degrees C. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line with parchment paper, if desired.
  2. Beat the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. You can just use a hand blender if you don’t have a stand blender.
  3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes , until a cake tester comes out clean. Do not overbake, the cake will dry out.
  4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  5. For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
  6. If topping with strawberries, arrange them on top of the cake after pouring the glaze on, then drizzle with the white chocolate. Dust with a little more icing (confectioners) sugar if desired
3.1.09

Happy Birthday honey!!! Cheers to simplicity!! 🙂

Written by Anjalina Chugani · Categorized: My Diary

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

info@anjalinachugani.com

+34 678 492 544

Mon - Fri 9:00 - 17:00

© Copyright 2021 Soul Spices Kitchen ~ All rights reserved | Photos are credit to @bluestudio.es and @barcelonafoodexperience | Legal Notices | Cookie Policy | Designed by Gorgeous Geek
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
  • EN