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Buttermilk Lemon Cake
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Description
This is a not-too-sweet pound cake. It’s just so delish warm from oven!
Ingredients
- ¾ cups Unsalted Butter
- 2 cups Sugar, Divided
- 3 whole Eggs
- 2-¼ cups All-purpose Flour
- ¼ teaspoons Salt
- ¼ teaspoons Baking Soda
- ¾ cups Buttermilk
- 1 whole Lemon (the Rind And The Juice, Divided Use)
- ¾ cups Chopped Nuts (optional)
Preparation
Pre-heat oven to 350.
Cream butter and 1 1/2 cups sugar; beat in eggs.
Sift the dry ingredients and add to sugar/butter mixture, alternating with the buttermilk.
** If you don’t have some handy, you can make your own buttermilk with 3/4 cup milk and 1 scant tablespoon of vinegar. Let sit 15 minutes before using**
Grate the rind from the lemon into the batter mixture and add nuts if using, and stir. Pour batter into greased and floured Bundt cake or loaf pan.
Bake about 1 hour; check after 45 minutes to see if done. Cool 15 minutes while you mix the remaining 1/2 cup sugar with the juice from the lemon. Invert the cake on a plate and drizzle it with lemon syrup.
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hardwaregirl on 2.21.2010
Just made this last night and brought it into work this morning. It’s already half gone! I did make a few very minor changes, I added the zest of another half of a lemon just to punch up the flavor a little more, and since I ran out of granulated sugar making the cake, I had to use powdered to make the glaze. The mild flavored cake and the tangy glaze balance out nicely!