Lemon Buttermilk Poundcake

Recipe Ingredients

		Batter
1/2 lb	227g / 8oz	Unsalted butter - at room temperature
2 cups	396g / 13oz	Sugar
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 teaspoons	10ml	Baking powder
4 teaspoons	20ml	Eggs (large)
3		Egg yolks
1/2 cup	118ml	Buttermilk
1 tablespoon	15ml	Grated lemon zest
1 tablespoon	15ml	Strained lemon juice
1 teaspoon	5ml	Vanilla extract
		Lemon Glaze
1/2 cup	118ml	Water
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	78ml	Lemon juice
2 teaspoons	10ml	Vanilla extract

Recipe Instructions

One 10-inch Bundt pan, buttered and floured.

Set a rack in the middle level of the oven and preheat to 325F.

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 wrap for storage.

Yield: One 10-inch Bundt

Source:
Cooking Live Show #CL9031

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