Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze
Are you in the mood for a delightful citrusy treat that will transport your taste buds to a sunny summer day? Look no further than this Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze. This classic recipe combines the tangy freshness of lemons with the richness of buttermilk to create a moist and flavorful cake that is sure to impress. Let’s dive into the details and discover how to make this delectable dessert!
The Secret to a Perfect Pound Cake
Have you ever wondered what sets a pound cake apart from other cakes? The secret lies in its simple yet essential ingredients. The foundation of a pound cake is built on a pound each of butter, sugar, eggs, and flour. This creates a dense and velvety texture that is uniquely satisfying. But what makes this Lemon Buttermilk Pound Cake truly special is the addition of zesty lemon juice and tangy buttermilk, which elevate the flavor profile to new heights.
Buttermilk: The Wonder Ingredient
Buttermilk is the unsung hero of baking. Its creamy texture and tangy taste add depth and richness to any recipe. In this pound cake, the buttermilk not only enhances the flavor but also keeps the cake incredibly moist. It acts as a tenderizer, ensuring a soft crumb that melts in your mouth. So, don’t skip this magical ingredient when making your Lemon Buttermilk Pound Cake!
Aunt Evelyn’s Lemon Glaze: The Perfect Finishing Touch
No pound cake is complete without a luscious glaze, and Aunt Evelyn’s Lemon Glaze is the icing on the cake, quite literally! Made with freshly squeezed lemon juice and powdered sugar, this tangy-sweet glaze adds a burst of citrusy goodness that perfectly complements the flavors of the cake. Pour it over the cooled cake, and watch as it drips down the sides, tantalizing your taste buds with every bite.
Now that we’ve uncovered the secrets behind this lemony delight, let’s dive into some frequently asked questions about making Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze:
Frequently Asked Questions (FAQs)
1. Can I use bottled lemon juice instead of fresh lemons?
While bottled lemon juice can be convenient, using fresh lemons will give your pound cake a much brighter and fresher flavor. The natural oils in the lemon zest also add a lovely aroma that bottled juice lacks.
2. Can I substitute buttermilk with regular milk?
Buttermilk is an essential ingredient in this recipe as it adds moisture and tanginess to the cake. If you don’t have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for a few minutes before using.
3. Can I freeze the pound cake?
Absolutely! This Lemon Buttermilk Pound Cake freezes beautifully. Once cooled and glazed, wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. It will stay fresh for up to three months. Just be sure to thaw it in the refrigerator before enjoying.
4. Can I add other flavors to the pound cake?
Definitely! While this recipe focuses on the refreshing taste of lemons, you can experiment with other citrus fruits like oranges or limes. You can also add a touch of vanilla extract or almond extract to enhance the flavor further.
5. How long does it take to bake the pound cake?
The baking time can vary depending on your oven, but on average, it takes about 60-75 minutes. Keep a close eye on the cake and perform the toothpick test to ensure it’s fully baked. Insert a toothpick into the center of the cake, and if it comes out clean or with a few crumbs, your cake is ready.
6. Can I make this recipe into cupcakes?
Absolutely! If you prefer individual servings, you can pour the batter into lined cupcake tins and adjust the baking time accordingly. Start checking for doneness around the 20-minute mark.
7. Should I let the cake cool completely before glazing?
Yes, it’s essential to let the cake cool completely before applying the glaze. If the cake is still warm, the glaze will melt and become too runny. Patience is key here!
8. Can I skip the glaze?
The glaze adds an extra layer of flavor and sweetness to the cake, but if you prefer a more subtle taste, you can certainly omit it. The cake itself is still incredibly delicious on its own.
Now that you have all the knowledge and tips to make a mouthwatering Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze, it’s time to put on your apron and get baking! Enjoy the process and savor every bite of this delightful citrusy treat.
Happy baking!
Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Ingredients
- Ingredients:
- 3 ½ cups of all-purpose flour
- ½ teaspoon of salt
- ½ teaspoon of baking soda
- 2 ½ cups of white sugar
- 1 ½ cups of unsalted butter , softened
- 4 large eggs
- 1 cup of buttermilk
- 1 teaspoon of lemon extract
- 2 cups of confectioners' sugar
- ¼ cup of lemon juice
- 2 tablespoons of unsalted butter , softened
- 1 tablespoon of lemon zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and prepare a fluted tube pan by greasing and flouring it (such as Bundt).
- In a bowl, sift together the flour, salt, and baking soda.
- In another bowl, beat the sugar and butter with an electric mixer for 10 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture.
- Stir in the lemon extract.
- Pour the batter into the prepared pan.
- Place the pan into the preheated oven and immediately reduce the temperature to 325 degrees F (165 degrees C).
- Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Firmly tap the pan a few times, then gently shake it to loosen the cake.
- Place a wire rack over the pan and invert to release the cake onto the rack. Set the rack and cake over a sheet of parchment paper.
- In a separate bowl, beat together the confectioner's sugar, lemon juice, butter, and lemon zest until smooth to make the glaze.
- Pour about half of the
