Lemon Buttermilk Pound cake
Delicious lemony pound cake (I glaze it with an easy lemon glaze), the key is the ingredients being room temp (or so) including the eggs and butter. This is a fantastic afternoon tea and cake snack. It supposedly keeps well but it never lasts more than 24 hours at my house.
1 cup butter
2 cup sugar
4 eggs (pour warm tap water over them in a bowl and let them sit, this will warm them up nicely)
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup buttermilk (or take 1 tbl vinegar put in measuring cup, fill up with milk and let sit for 5 minutes)
1 tsp lemon extract
1 tbl lemon zest
Preheat oven to 350F, grease and flour 10″ tube pan or a loaf pan
Cream butter and sugar until light and fluffy, then add warmed eggs all at once. Beat until fluffy
Sift flour, baking soda and baking powder together. Put zest and extract into buttermilk. Add half the flour to the butter/sugar/eggs mixture beat then add half the milk mixture, beat. Add rest of flour, beat then rest of milk. Beat until well incorporated.
Pour into prepared pan and bake for 45 to 60 minutes. Cool on rack. Pour on glaze while still warm
2 tbl lemon juice
2/3 cup confectioner sugar
beat sugar and lemon juice until smooth.