Receta Lemon Buttermilk Pound Cake
I love citrus cakes and this PassionFruit Buttermilk Pound Cake was a huge hit in my family… Many tried the cake
after I posted the recipe and I received a lot of compliments....since then I was
thinking of making the Lemon flavor like in the original
recipe from Deeba’s blog... Recently I tried that and we loved this very soft and yummy
Lemon Cake....
Lemon Buttermilk Pound Cake
- Ingredients:
- 1 1/2 cups plain flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup vanilla or plain sugar
- 2 eggs
- 100 ml buttermilk {or substitute recipe below}
- 1 tsp vanilla extract
- Juice of 1 lemon (or 2 limes)
- Zest of 1 lemon (or 2 limes)
- To make buttermilk substitute at home:
- Take 100 ml milk at room temp; add 1 tsp white vinegar. Let it stand 5-10
minutes. When it curdles, it’s ready.
Method:
Grease and flour the sides of a loaf pan or 8″ ring tin, or a 6″ round tin.
Line the bottom.
Preheat
the oven to 170°C.
Sift the flour with the baking powder, baking soda and salt. Reserve.
Cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla
extract, lemon juice and zest.
With beater on low add the flour and buttermilk alternately in three lots.
Bake for 50-60 minutes till golden brown on top, and the tester comes out
clean.
Meanwhile, make the glaze…
Lemon Glaze
Juice of 1 to 1 ½ lemons or 2 to 3 limes (as required)
1/2
cup powdered sugar
Method:
Make
the glazing by mixing together lemon juice into the powdered sugar, stir till
all lumps have dissolved. Add some more powdered sugar /juice, until you get a
thick and flowing consistency. Pour the glaze evenly over the cooled cake,
letting some drip over the sides. Wait for some time till it sets.