Despite their sour flavor, the lemon's refreshing scent and even its taste complement many foods. Lemons are the very thing to go with fish, a necessity for iced tea and help create a wonderful sauce when mixed with melted butter and served over vegetables. The lemon is certainly multi-purposed!
Lemon is a very popular flavor in pound cakes and this brings me to the recipe I'm passing along to you, which is for "Lemon Buttermilk Pound Cake". This cake gets it flavor from lemon extract, which goes into the cake and the glaze uses a fresh lemon, both the rind and juice. Buttermilk works very well with this cake, providing a cake that's high, light and flavorful.
This pound cake uses both shortening and butter. Many pound cakes use this combination, which gives the cake it's height and lightness, as well as flavor from the butter. This is creamed together with sugar, followed by eggs. The dry ingredients, which include flour, baking soda and salt, are combined and added alternately with buttermilk, to which the lemon extract is added. This is now ready for a tube or Bundt pan. This bakes in a slow oven (325 degrees) for about an hour and 15 minutes. When I last made this cake, it didn't take this long to bake. I suggest checking the cake after an hour. If it tests done, it's ready, otherwise return it to the oven and continue baking, checking about every five minutes.
When the cake is done, turn it out and top it with the lemon glaze. This is made by combining sugar, water and the juice and grated rind of a fresh lemon. This is cooked in a saucepan until the sugar dissolves and the syrup is light. This is poured over the cake when the cake is hot. This can be served while it's warm, but I like to let it ripen overnight, which mellows the cake's flavor.
Another pound cake that's always a hit is a "Cream Cheese Pound Cake", which I gave a recipe for sometime ago. In case you didn't get it the first time, here's the link so you can get it again:
Celebrate the lemon by preparing this lemony delight!
LEMON BUTTERMILK POUND CAKE
- 1 cup vegetable shortening
- 1 stick butter, softened
- 2-1/2 cups sugar
- 4 eggs
- 3-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon lemon extract
Cream the shortening and butter together. Gradually add the sugar and cream until fluffy. Add the eggs, one at a time, and beat. Combine the dry ingredients and add alternately with the buttermilk, which has been combined with the lemon extract, beating until smooth as they are added. Turn into a greased and floured tube or Bundt pan. Bake at 325 degrees for about 1 hour and 15 minutes or until cake tests done. While cake bakes, prepare the glaze and when cake is done, turn it out onto a serving plate and drizzle glaze over top. Yield: about 12 servings.
- 1/2 cup sugar
- 1/2 cup hot water
- juice and rind of 1 lemon
Combine the ingredients in a small saucepan and cook until the sugar dissolves and the syrup is light.