Lemon And Black Sesame Buttermilk Pound Cake Recipes

LEMON AND BLACK SESAME BUTTERMILK POUND CAKE

Steps:

• Preheat the oven to 300 degrees. Butter and flour a bundt pan, tapping out excess flour.
• In a medium bowl, whisk together the flour, salt and baking soda.
• In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; beat the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice, zest, and sesame seeds and mix just enough to combine.
• Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan.
• While cake is baking, make the simple syrup. Combine the granulated sugar and lemon juice in a small saucepan over medium heat. Stirring constantly, cook until the sugar has dissolved. Remove from heat and set aside.
• Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Slowly spoon the syrup evenly all over the top of the cake, allowing it to soak in as you go. Allow cake to fully cool before glazing and serving.
• Make the glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl. Drizzle over cake. Sprinkle with sesame seeds. Slice and serve.
• Make ahead tip: Prepare cake and syrup through step 6. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 2 months. The flavor will be amazing after this time! Bring to room temperature and continue with step 7.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

LEMON & BUTTERMILK POUND CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

LEMON BUTTERMILK POUND CAKE

Steps:

• Sift together flour baking soda.
• Put butter and sugar into mixing bowl, beat until light and fluffy.
• Add in eggs one by one.
• (mixture may look a little curdled) Add in buttermilk alternatively with flour mixture.
• Add in vanilla,lemon peel and lemon juice.
• Pour into greased 12" baking pan, Bake for 45 minute.
• or until toothpick inserted comes out clean.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.