Lemon-buttermilk Pound Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 Sticks: butter or margarine,
2 1/2 cup: Sugar,
3 1/2 cup: Plain flour,
1/2 tsp: Soda,
1/2 tsp: Salt,
4: Eggs,
1 cup: Buttermilk,
1 tsp: Lemon extract,
LEMON GLAZE
1 1/2 tbsp: Milk,
1 tbsp: Butter,
1 cup: Confectioners sugar,
1 1/2 tbsp: Lemon juice,
1/2 tsp: Grated lemon rind,
Directions:
Cream butter and sugar. Sift together dry ingredients; add eggs, flour
mixture and buttermilk, alternately, beating well after each addition. Add
lemon extract and again beat well. Pour into greased and floured tube pan.
Bake at 325 degrees F for 1 hour and 15 minutes.
GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon
juice and rind. Pour over warm cake and let run down sides.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
on Jan 4, 1998
Source from luhu.jp
mixture and buttermilk, alternately, beating well after each addition. Add
lemon extract and again beat well. Pour into greased and floured tube pan.
Bake at 325 degrees F for 1 hour and 15 minutes.
GLAZE: Heat milk and butter; pour over sugar. Stir until smooth. Add lemon
juice and rind. Pour over warm cake and let run down sides.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
Source from luhu.jp