Lemon Buttermilk Poundcake Recipes

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LEMON-BUTTERMILK POUND CAKE



Lemon-Buttermilk Pound Cake image

Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
LEMON SAUCE:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON BUTTERMILK POUND CAKE



Lemon Buttermilk Pound Cake image

Moist and tender lemon pound cake with a lemon buttermilk glaze. This is the perfect easy cake to throw together for a last-minute gathering, brunch, or spring dessert. Works great in bundt cake pans too!

Provided by Elizabeth Marek

Categories     Dessert

Number Of Ingredients 15

4 ounces unsalted butter (softened but not melted)
8 ounces sugar
4 large eggs (room temperature)
8 ounces cake flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 ounces buttermilk (room temperature)
1 teaspoon lemon extract
2 Tablespoons lemon zest
6 ounces powdered sugar (sifted)
2 ounces lemon juice (fresh-squeezed)
2 Tablespoons buttermilk powder
1 Tablespoon unsalted butter (very soft but not melted)
1/8 teaspoon salt

Steps:

  • Weigh out your ingredients using a scale instead of using measuring cups for a more accurate recipe and bring your butter, eggs and buttermilk to room temperature. This is important, they should all be on the warm side to create a good texture.
  • Heat oven to 350ºF and prepare a 5"x9" metal loaf pan with cake goop or another preferred pan release.
  • Sift together your cake flour, baking powder, baking soda, and salt.
  • Add the lemon extract and lemon zest to the buttermilk and set aside
  • Cream the butter and sugar together in the bowl of your stand mixer with the paddle attachment on medium-high speed until light, white and fluffy. 2-3 minutes.
  • While mixing on low, add in your room temperature eggs, one at a time, letting each mix in fully before you add in the next.
  • Add 1/3 of the flour mixture to the egg mixture while mixing on low, then add 1/2 of the buttermilk and mix until barely combined.
  • Add in 1/3 of the flour, 1/2 the buttermilk mixture, and the rest of your flour, then the rest of the buttermilk mixture and mix until just combined. Don't over-mix.
  • Pour your batter into a prepared 5"x9" loaf pan and bake at 350ºF for 35-45 minutes or until a toothpick inserted into the center comes out cleanly. If you use a glass pan, bake for an extra 10 minutes.
  • Allow the pound cake to cool in the pan until barely warm and then remove it from the pan to cool completely on a cooling rack before making the lemon glaze.
  • Combine powdered sugar, salt, and buttermilk powder and lemon juice in a bowl.
  • Mix with a hand mixer or whisk until smooth
  • Mix in the soft butter until smooth and creamy
  • Place the pound cake on a cooling rack and then onto another pan to catch the glaze runoff.
  • Pour your glaze over the top of your cooled lemon pound cake and garnish with fresh lemon slices if you desire.
  • Transfer your finished pound cake to a serving platter and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 464 kcal, Carbohydrate 73 g, Protein 8 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 130 mg, Sodium 245 mg, Fiber 1 g, Sugar 51 g

LEMON BUTTERMILK POUNDCAKE



Lemon Buttermilk Poundcake image

This moist, lemony cake is a perfect brunch or picnic cake.

Provided by Food Network

Categories     dessert

Time 1h15m

Number Of Ingredients 14

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
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract

Steps:

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

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



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

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.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

LEMON BUTTERMILK POUNDCAKE



Lemon Buttermilk Poundcake image

Provided by Food Network

Categories     dessert

Time 4h15m

Number Of Ingredients 18

1/2 pound 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
1/2 cup water
1/2 cup sugar
1/3 cup strained lemon juice
2 teaspoons vanilla extract
1 pint strawberries, rinsed, hulled and sliced
1/2 pint raspberries
1/2 pint blueberries
1/4 cup sugar

Steps:

  • This moist, lemony cake is a perfect brunch or picnic cake.
  • Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 10-inch bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 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. 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 wrap for storage. The berry compote, combine all ingredients, cover and refrigerate several hours. Serve slices of the cake with the compote.

LEMON BUTTERMILK CAKE



Lemon Buttermilk Cake image

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.

Provided by Dianne Rossmando

Categories     Cake     Dairy     Egg     Dessert     Bake     Lemon     Shower     Butter     Buttermilk     Lemon Juice     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) Bundt cake or 36 cupcakes

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
1 3/4 cups sugar
2 2/3 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 tablespoon lemon zest
5 tablespoons lemon juice
4 large eggs, at room temperature
3/4 cup confectioners' sugar, plus more as needed

Steps:

  • 1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
  • 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
  • 3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
  • 4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
  • 5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
  • 6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.

LEMON BUTTERMILK POUND CAKE



Lemon Buttermilk Pound Cake image

My mother found this recipe from a newspaper around 10 years ago but she never tried it out, so I decided to try it out,and it was a really delicious cake,is not too dry are too moist, just right,top with icing of your choice.

Provided by Nisa4709

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 cup margarine or 1 cup butter
6 eggs
1 cup buttermilk
3 cups cake flour
1/2 teaspoon baking soda
2 1/4 cups sugar
2 teaspoons finely shredded lemon rind
1 tablespoon lemon juice
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 674.5, Fat 27, SaturatedFat 6.1, Cholesterol 140.7, Sodium 431.7, Carbohydrate 98.6, Fiber 0.9, Sugar 58, Protein 10.2

LEMON & BUTTERMILK POUND CAKE



Lemon & buttermilk pound cake image

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Provided by Diana Henry

Categories     Afternoon tea, Dessert

Time 1h10m

Number Of Ingredients 13

125g butter, plus extra for the tin
200g plain flour, plus extra for dusting
¼ tsp bicarbonate of soda
¼ tsp baking powder
200g golden caster sugar
4 lemons, finely zested (save a little for the top if you like)
2 large eggs, at room temperature, lightly beaten
100ml buttermilk, at room temperature
½ lemon, juiced
50g granulated sugar
2 large lemons, juiced (use the lemons you've zested)
150g icing sugar, sifted
2-3 tbsp lemon juice

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.

Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

GLAZED LEMON POUND CAKE



Glazed Lemon Pound Cake image

Get the most lemon flavor into this pound cake by grating the lemon zest first, then squeezing out the juice. Lemon zest, juice, and glaze give you triple the lemon for a crowd-pleasing pound cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Yield Makes 2 loaves

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze for Glazed Lemon Pound Cake

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
  • In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
  • With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
  • Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
  • Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

GRANDMA RUBY'S BUTTERMILK POUND CAKE



Grandma Ruby's Buttermilk Pound Cake image

This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.

Provided by James Buddy Clower

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 10

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup shortening
1 cup buttermilk
6 eggs
2 tablespoons lemon extract
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
  • Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g

GLAZED LEMON BUTTERMILK POUND CAKE



Glazed Lemon Buttermilk Pound Cake image

I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

Provided by YungB

Categories     Dessert

Time 1h45m

Yield 1 bundt pan, 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 tablespoons grated lemon zest
4 large eggs, at room temperature
3/4 cup buttermilk
1 tablespoon fresh lemon juice
1 1/2 cups confectioners' sugar
1 tablespoon milk
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
  • Add the eggs, one at a time, until just blended after each addition.
  • With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
  • Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
  • Run a knife around the edges of the pan to loosen the cake.
  • Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
  • GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
  • Drizzle over the cake.

Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1

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From confessionsofanover-workedmom.com


LEMON-BUTTERMILK POUND CAKE RECIPE - YOU CAN COOK
2021-12-26 1 cup sugar. 1/2 cup water. 1/2 cup lemon juice. 3 tablespoons grated lemon peel. How to Make It : In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with ...
From youcancook.online


LEMON BUTTERMILK POUNDCAKE — NICK MALGIERI
One 10-inch Bundt pan, buttered and floured. Set a rack in the lower third of the oven and preheat to 325 degrees. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.
From nickmalgieri.com


LEMON BUTTERMILK POUND CAKE * DIG IN WITH DANA
2018-05-28 Mix well. Add butter to sugar mixture. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating a full minute between additions. In a bowl, sift together: flour, baking powder, baking soda and salt. In another bowl combine: 1/4 …
From diginwithdana.com


LEMON-BUTTERMILK POUND CAKE - COOKIST.COM
6. Step 4. Add eggs and milk and continue beating for ten more minutes. Then add the lemon juice. Add the flour mixed with the baking powder, lemon zest and salt. Beat well. Bake in a greased and floured pan until a fine knife comes out clean. Let it cool. Add eggs and milk and continue beating for ten more minutes.
From cookist.com


LEMON BUTTERMILK POUND CAKE - AMIRA'S PANTRY
2016-08-20 Mix the butter, sour cream and sugar using electric mixer until well combined. Add eggs, one egg at a time and beat. Mix in vanilla extract and lemon zest. Add lemon juice and buttermilk then mix.Sift the flour and baking powder. Add the flour mixture gradually while mixing until all the flour disappears. Pour the batter in a prepared bundt pan ...
From amiraspantry.com


BUTTERMILK POUND CAKE RECIPE | SOUTHERN LIVING
Buttermilk Pound Cake. Tangy buttermilk is the key to this tender pound cake and the tangy Buttermilk Custard Sauce that you can drizzle over each slice. We recommend using whole buttermilk, but if you can't find any, try this shortcut: Stir 1 tablespoon lemon juice into 1 cup of milk, and let the mixture stand 5 minutes.
From southernliving.com


LEMON BUTTERMILK POUND CAKE - BAKING BITES
2010-04-05 3 large eggs. 2 tsp vanilla extract. 1 1/4 cups buttermilk. 1/2 cup vegetable oil. Preheat oven to 350F. Grease and flour a 10-inch tube pan. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until light. Beat in lemon zest, then beat in the eggs one at a time until well-combined.
From bakingbites.com


POUND CAKE WITH LEMON AND BUTTERMILK RECIPE
2016-06-10 To prepare the glaze, you need to create a mixture of sugar, butter, and lemon zest and lemon juice. Once the glaze is prepared by making a smooth mixture you can pour the same onto the top of the cake. Allow the remaining glaze to accumulate on top of the cake.
From howtonutrition.com


LEMON BUTTERMILK POUNDCAKE – COOKING RECIPES
1/2 c Buttermilk 1 tb Grated lemon zest 1 tb Strained lemon juice 1 ts Vanilla extract Lemon glaze: 1/2 c Water 1/2 c Sugar 1/3 c Lemon juice 2 ts Vanilla extract. One 10-inch Bundt pan, buttered and floured. Set a rack in the middle level of the oven and preheat to 325 degrees. Batter: Combine butter, sugar, flour and baking powder in mixer ...
From cooking-recipes.org


MEYER LEMON BUTTERMILK POUND CAKE - KATIE'S CUCINA
2014-03-07 Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In another bowl, combine ¾ cup meyer lemon juice, buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Mix until just combined. Divide the batter evenly between the two loaf pans ...
From katiescucina.com


LEMON POUND CAKE {WITH A LEMON GLAZE!} | LIL' LUNA
2019-07-12 Heat oven to 325°F and then you will grease and flour a bundt pan; set aside. In a large bowl, combine sugar and butter at medium speed, be sure to scrape bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. In a medium bowl mix together the flour, baking powder, baking soda and salt.
From lilluna.com


LEMON BUTTERMILK POUND CAKE - CHEF LORIOUS
Cream the butter. Add sugar; cream together. Add eggs 1 at a time. Alternate adding flour and buttermilk. Add lemon juice and extract. Combine well. Bake in greased cake pan at 350 for 45 - 55 mins (or until toothpick comes out clean).
From cheflorious.com


LEMON-BUTTERMILK POUND CAKE | MILK STREET - MASTERCOOK
2017-04-05 433 grams (2 cups plus 3 tablespoons) white sugar, plus extra, divided. 312 grams (2 3/4 cups) cake flour. 1/2 teaspoon baking soda. 1/2 teaspoon kosher salt. 3/4 cup buttermilk. 2 tablespoons grated lemon zest, plus 3 tablespoons lemon juice (about 2 lemons) 5 large eggs, separated. 13 tablespoons salted butter, room temperature, divided.
From mastercook.com


GLAZED LEMON BUTTERMILK CAKE (EXTRA LEMONY!) - AVERIE COOKS
2022-02-08 For the Cake: In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt. Whisk in zemon zest; set aside. In a separate small bowl, whisk together the egg, buttermilk, sour cream, lemon juice, oil, and lemon extract. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined.
From averiecooks.com


LEMON BUTTERMILK POUNDCAKE - PLAIN.RECIPES
Ingredients. 1/2 pound 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
From plain.recipes


LEMON BUTTERMILK CAKE {A SCRATCH RECIPE} | MY CAKE SCHOOL
Instructions. Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside. In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside..
From mycakeschool.com


LEMON CORN BUTTERMILK POUND CAKE | THE BEST SUMMER POUND CAKE
Thoroughly spray and flour a 12 cup Bundt pan, tapping out the excess flour. Set aside. Combine the corn and buttermilk in a blender jar and blend until corn is pureed. Pour through a fine mesh strainer, pressing down well on the solids. You should end up with 10 oz of liquid, or 1 1/4 cup.
From pastrychefonline.com


LEMON BUTTERMILK POUND CAKE - BUTTER WITH A SIDE OF BREAD
2019-02-18 Instructions. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, thoroughly beating each …
From butterwithasideofbread.com


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