Lemon Buttermilk Pound Cake with Lemon Glaze

Ok, here's what's happening.

Explanation of THIRD post in one day:

I am killing time before cocktail time. Magic Hour has not yet tick-tocked into my reality.

Made this cake, yesterday. It is very, very good. Not as dense as a pound cake; denser than a regular cake.

It's made in a tube pan (angel food cake pan), so it makes for alot of light, lemony rapture.

The cake does not scream lemon; very mild. The glaze is where all the lemon flavor resides.

Tick, tock; tick, tock.

Life is good..............


Lemon Buttermilk Pound Cake with Lemon Glaze

Oven at 350 degrees

Grease and flour a 10" tube pan

3 C. all purpose flour (that's regular flour, for those of you who live on Champions Ct.)
2 t. baking powder
3/4 t. salt
1 1/2 cups sugar
1/2 cup butter (one stick), room temp
2 T. lemon zest (about 4 lemons)
3 large eggs, room temp
2 t. vanilla extract
1 1/4 C. buttermilk
1/2 C. canola oil

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a small bowl, place the sugar. Add the 2 T. lemon zest. Mix with your fingers to get the zest incorporated into the sugar.

In a large bowl, cream together the butter and the sugar/zest mixture until light and fluffy.

Beat in eggs, one at a time until well combined.

In small bowl or measuring cup, whisk together the vanilla, buttermilk and canola oil.

Alternately, add the flour mixture and the buttermilk mixture to the butter mixture, beginning with the flour mixture and ending with the flour mixture. Stir only until no streaks of flour remain. Important to 'keep a light hand' here.

Pour into prepared pan.

Bake 50-55 minutes, until toothpick inserted into center comes out clean.

Cool on cooling rack. After about 10 minutes, remove cake from pan. Let cool completely before topping with the lemon glaze.


Lemon Glaze

2 T. butter, melted and cooled
2 T. lemon juice
1 T. lemon zest (about 2 lemons)
1 1/2 C. confectioners' sugar

Combine all ingredients in small bowl and whisk until smooth, Drizzle over cooled cake.


My Notes:

I did not try to figure out another type of pan to use. I took Little Sweetheart #5 shopping and we bought a 10" angel food cake pan. Actually, I think the label said it was 9 3/8". It's one of those pans where the bottom and tube part lift out of the pan. $10.97 at WalMart, and steer clear of the Toy Department.

The batter prep is very straight forward. A bit labor-intensive RE: the zest. The microplaner again demonstrates its value. Not to mention how darned proficient one feels when using it.

The batter itself tastes really, really good. Must. Stop. Eating. It.

The glaze. I followed the recipe above. The consistency was that of a frosting, not a glaze. So, I just kept squeezing lemon juice, about a teaspoon at a time, into the bowl, until it got to a drizzling consistency. Give that a go, if you come upon 'frosting' not 'glaze'.

When the glaze was on the cake, it went into the frig for about 20 minutes to get the glaze to set.

Mr. RestaurantQuality heaped some sliced strawberries on his THIRD piece, yesterday. In full disclosure, he did not eat three pieces in one sitting. He had two pieces at lunch and one after dinner.

Next time, I'll macerate some strawberries ahead of time. (Sliced strawberries and sugar, mixed together, and put in the frig to get acquainted. You'll have strawberries in a light syrup.)

Vanilla ice cream would be a delightfully decadent addition.