Buttermilk Pound Cake

Name: Buttermilk Pound Cake
Total time: PT1H20M15M
Yield: 12
Ingredients: Ingredients 1 cup room-temperature, unsalted butter, plus 1 teaspoon for pan 1 1/2&nbsp; cups sugar 4 large eggs 2 cups all-purpose flour, plus some for pan 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 2 teaspoons lemon zest Glaze 1 1/2&nbsp; cups powdered sugar 2 tablespoons lemon juice, approximately

By:

Co+op

Recipe Information

Total Time:

1 hour, 20 minutes; 15 minutes active

Servings:

With a light lemony glaze, this cake is perfect for your next brunch or celebration.

Buttermilk is famous for tenderizing and adding a bit of tangy flavor to baked goods, from biscuits to cakes. This cake is a great example of the magic of buttermilk. With a light lemony glaze, this cake is perfect for your next brunch or celebration.

Ingredients

1 cup room-temperature, unsalted butter, plus 1 teaspoon for pan
1 1/2 cups sugar
4 large eggs
2 cups all-purpose flour, plus some for pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons lemon zest

Glaze

1 1/2 cups powdered sugar
2 tablespoons lemon juice, approximately

Preparation

Preheat the oven to 300 F. Butter and flour a Bundt pan and reserve.
Place the butter in a stand mixer with the batter paddle attached or use a large bowl and an hand mixer. Beat the butter until softened, then pour in the sugar and mix. Cream the butter and sugar for 5 to 7 minutes, or until fluffy and pale.
Set to medium speed and add the eggs one at a time, beating well in between.
In a separate bowl, mix flour, baking powder, baking soda and salt, then mix into the butter mixture. Add lemon zest. Scrape down and mix well. Combine the buttermilk, vanilla and almond extract in a cup and pour in with the machine running. Scrape down and mix just until smooth.
Scrape the batter into the prepared pan and smooth the top.
Bake for 50 to 55 minutes, or until a toothpick inserted in the cake comes out with no wet batter attached.
Cool the cake on a rack, then gently loosen with a small knife. Place a cake plate on top, hold tightly to the pan and invert to flip the cake onto the pan.
For the glaze: In a cup, stir the powdered sugar with lemon juice to make a thick paste, adding just enough juice to make a pourable glaze. Drizzle over the cooled cake and let dry for at least 30 minutes before serving.