Pages

Wednesday, May 23, 2012

Buttermilk on the Cusp Equals Divine

I had a full half gallon of buttermilk that had reached its sell-by date.  A cup went into breakfast biscuits, but that left a whole lotta buttermilk still to use.  I went searching through my recipe book, but then decided to just check the web. I'm so glad I did.  I found a wonderful recipe for a lemon buttermilk pound cake on Baking Bites.


This is a yummy pound cake with a very tender crumb.  I made only a few small changes to the recipe, like substituting lemon juice for lemon zest and using salted butter and less loose salt.  I also opted to omit the lemon glaze to reduce the sugar level and make it perfect for a breakfast on the front porch this morning.  We initially tried the cake hot from the oven, and it was absolutely divine served warm.


Lemon Buttermilk Pound Cake
slightly adapted from Bakingbites.com

3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup salted butter, softened
2 teaspoons lemon juice
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil

Preheat oven to 350 degrees F. Grease (or spray with non-stick spray if using a non-stick pan) a 10-inch Bundt or tube pan.

In a medium bowl, sift together flour, baking powder, and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in lemon juice, then beat in eggs, one at a time, until combined.

Combine vanilla extract, buttermilk, and oil.

Add one third of the flour mixture to the butter mixture and beat gently until just combined. Then add half of the buttermilk mixture, beating until just combined. Repeat, ending with the flour mixture. Beat until just combined and no streaks of flour remain.

Pour into the prepared pan and bake in the center of the oven for 45-50 minutes until a toothpick inserted in the middle of the cake comes out clean. 

Cool in the pan on a wire rack for 10 minutes, then invert the cake onto wire rack to cool completely.  Top with lemon glaze if desired.



16 comments:

  1. That cake looks so good and I know that buttermilk made it super moist. Yum Yum!

    ReplyDelete
  2. Yummy, love lemon! Looks delish!

    http://heversonart.blogspot.com

    ReplyDelete
  3. I love pound cake! This sounds delicious.

    ReplyDelete
  4. Looks great! I also love your mentality about how to take advantage of the milk. Great example u are setting! (my mum always does it!) xoxo

    ReplyDelete
  5. Another mouth watering recipe! I love all things lemon!

    ReplyDelete
  6. Oh yum...my absolute favorite is lemon poppyseed...the buttermilk would make a great addition! And you know, buttermilk makes a great addition to most things (I'm thinking fried chicken;)

    ReplyDelete
  7. Oh gosh...I want to take a bite right now!
    Thank you for the recipe. I'll be trying it out soon.
    ~Kim
    from Blogging Buddies
    http://2justByou.blogspot.com

    ReplyDelete
    Replies
    1. That looks amazing!!!

      The Dorothy Days
      (Interactive blogging team)

      Delete
  8. Oh my goodness if you lived next to me I would have to run over right now and have a bite!

    ReplyDelete
  9. Oh dear lordy tummy, now I'm crying for dinner!

    ANDWHATELSEISTHERE | SHOP

    ReplyDelete
  10. Looks so yummy. Your cakes are amazing.

    ReplyDelete
  11. This cake looks delicious. Mmm it's making me hungry right now! Maggie xx

    ReplyDelete
  12. I love lemon desserts! Nothing says yummy better than lemon squares, lemon cake or lemon pie....it looks very good hope you enjoyed it out on the porch!

    ReplyDelete
  13. Oh my, looks devine. Gorgeous pictures.

    ReplyDelete
  14. not only very good after I made it, ate it... I made another...

    ReplyDelete

Thank you for leaving a comment.