|Buttermilk Pound Cake with Fresh Lemon Glaze|
I needed a poundcake to make for my Nanny’s birthday tomorrow. She is from England and poundcake is her favorite with a cup of tea. I found this poundcake recipe on Allrecipes.com and altered it just a smidge. This is hands down the best pound cake I have ever made, and I have made a ton of them. It actually tastes very similar to a Sarah Lee Poundcake that you can get at the grocery store. Follow the directions EXACTLY. Enjoy!
|Perfect with a cup of English tea|
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
the zest of one lemon, divided in half
1 teaspoon vanilla extract
1 cup buttermilk (click here for directions on how to make a quick substitute for buttermilk if you don’t have any on hand.)
For the glaze:
2 cups of powdered sugar
one half of the lemon zest
the juice of one lemon
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon zest and the vanilla extract. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make the glaze, add confectioners sugar and lemon zest to the lemon juice and stire until all the lumps are gone. Pour over slightly warm cake and let cool completely.