Lemon buttermilk pound cake

Lemon buttermilk pound cake

Ingredients/Components

• sugar
• eggs - 6 item
• vanilla extract - 1 tsp
• butter - 1 c
• buttermilk - 1 c
• baking soda - 1/2 tsp
• all-purpose flour - 3 c
• lemon juice - 1 Tbsp
• finely shredded lemon peel - 2 tsp

How to make lemon buttermilk pound cake:

Bring butter, eggs and buttermilk to room temperature. Grease and flour 10-inch tube pan. In a small mixing bowl, sift flour and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed until softened. Gradually add sugar. Beat until combined. Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. (Scraping the bowl assures that the batter will be thoroughly mixed.) Add lemon peel, lemon juice and vanilla. Beat well. Add flour mixture and buttermilk alternately to beaten mixture. Beat after each addition just until combined real well. Turn batter into prepared pan. Bake in a 350° oven for 55 or 60 minutes. Cool on a wire rack for 15 minutes.

Recipe categories: Desserts, Cakes, < 4 hours.