This Lemon Buttermilk Pound Cake is the first dessert I’ve posted. What is wrong with me?? I love dessert. I love pound cake. I love anything lemon. And, I had some buttermilk that I needed to use up, so this was the perfect recipe. You can find other buttermilk recipes here and here.
The recipe called for a glaze on the top, but I opted to stick with just a dusting of powdered sugar. That way you don’t even need a plate and fork, it’s kind of a grab and go dessert.
I’ve been photographing most of my images in the evening when it’s a little too dark to shoot natural light, but I shot this early enough in the afternoon with the sun streaming through my kitchen door. From now on I’m cooking dinner early in the day so I can shoot natural light. I forgot how much I love it!! Of course, maybe the freshness of the lemon and daffodils helped to make this extra cheery! I’m seriously ready for summer and bbq’s and lemonade after these pictures.
- ½ lb butter (2 cubes) (room temp)
- 2 cups sugar
- 2½ cup all-purpose flour
- 2 tsp baking powder
- 4 large eggs
- 3 egg yolks
- ½ cup buttermilk
- 1 TBSP freshly grated lemon zest
- 1½ TBSP fresh squeezed lemon juice
- 1 tsp vanilla extract
- Preheat oven to 325*
- Butter and flour a 10" bundt pan.
- Using a Kitchenaid or hand mixer combine butter, sugar, vanilla, and 4 whole eggs until well creamed.
- Slowly add in flour and baking powder.
- Whisk the egg yolks, zest, and buttermilk together, then slowly add mixture to rest of batter.
- Mix until well blended.
- Pour batter into prepared bundt pan.
- Bake at 325* for 1 hour or until thin knife inserted into center of cake comes out clean.
- Cool in pan on wire rack.
- Remove from pan and dust with powdered sugar.