This lemon pound cake is a perfect dessert to make a day ahead (if you can stay away from it) of your guests arrival. It’s a sifter kind of cake for sure, but a delightful simple summertime dessert. I didn’t use the glaze listed below, but kept it fresh with sliced strawberries with some crystalized sugar and lemon juice and then topped with some freshly whipped cream. It’s great for a backyard bbq kind of meal.
Here’s all you do:
Lemon Pound Cake with Strawberries
from BeanTown Baker.com & Feast on The Cheap
3 cups cake flour
2 tsp baking powder
1 tsp salt
2 Tbsp freshly grated lemon zest
8 ounces unsalted butter (or 1 cup, or 2 sticks), softened
2 cups sugar
1 teaspoon vanilla
½ cup buttermilk
2 Tablespoons fresh lemon juice
2 cups powdered sugar
3-4 Tbsp fresh lemon juice
2 tsp grated lemon zest (or more, to taste)
Preheat the oven to 325 degrees. Butter and flour a 12-cup non-stick Bundt pan, tapping out excess flour.
In a medium bowl, sift together the flour, baking powder, and salt. And Sift, and sift. ;-)
In the large bowl of your electric mixer, combine the softened butter with sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, mix in half the flour mixture. Add all of the buttermilk, lemon zest, lemon juice, and vanilla. Mix in the remaining flour, beating only just enough to combine.
Transfer the batter to the prepared pan, smoothing the top with a rubber spatula. Bake for 45 to 55 minutes until top is golden and puffed and a cake tester or toothpick inserted in the middles comes out clean. Cool on a wire rack for 15 minutes. Gently, loosen and invert it onto a cake stand or platter to cool completely. Do not let it stand in hot bundt pan or this will become a tad bit overdone instead of silky moist cake!
Once cooled, combine the glaze ingredients in a medium bowl. Using a wire whisk, combine thoroughly. Pour the glaze over the top of the cake. It will cascade down the sides, and will set nicely once refrigerated. The cake should be refrigerated at least four hours before serving.
I also left out the part about refrigerating the cake as I wanted to cool strawberries and cream to top a moist cake. So glad summer is finally here!
Been wearing my Poupon apron….so bright!