Lemon Buttermilk Poundcake Recipe

Lemon Buttermilk Poundcake Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Unsalted butter, at room
Temperature,
2 cup: Sugar,
1 1/2 cup: All-purpose flour,
2 tsp: Baking powder,
4 large: Eggs,
3: Egg yolks,
1/2 cup: Buttermilk,
1 tbsp: Grated lemon zest,
1 tbsp: Strained lemon juice,
1 tsp: Vanilla extract,
Lemon glaze:,
1/2 cup: Water,
1/2 cup: Sugar,
1/3 cup: Lemon juice,
2 tsp: Vanilla extract,

Directions:

One 10-inch Bundt pan, buttered and floured.

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

Batter:
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, about 16 servings

COOKING LIVE SHOW #CL9031

All recipes courtesy of Nick Malgieri


Source from luhu.jp