LEMON & BUTTERMILK POUND CAKE RECIPE | BBC GOOD FOOD
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
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 13
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, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium
LEMON-BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 16 servings.
Number Of Ingredients 15
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, FatContent 19g fat (7g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 204mg sodium, CarbohydrateContent 66g carbohydrate (44g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT
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Calories 285 calories per serving
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