Ingredients: |
Ingredients: For the cake:
3 c all purpose flour
1/2 t baking soda
1/2 t salt
2 sticks unsalted butter; softened
2 1/4 granulated sugar
3 large eggs at room temperature
1 c buttermilk at room temperature
2 T grated lemon zest, packed
2 T fresh lemon juice
For the syrup:
1/3 c water
1/3 c granulated sugar
2 T fresh lemon juice
For the glaze:
1 c confectioners sugar
2 T fresh lemon juice
1/2 t lemon zest, packed
1 t unsalted butter, melted
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Directions: |
Directions:Preheat oven to 325 degrees F and set an oven rack in the middle position. Grease a 10 inch bundt pan with butter or nonstick cooking spray and dust with flour.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the bowl again.
In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low, beat in one quarter of the flour mixture, then one third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all ingredients are well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
Cool the cake for 10 minutes on a rack.
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from heat and stir in the lemon juice.
Invert the cake onto a rack. Slip a large piece of parchment under the rack to catch the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in. Allow the cake to cool completely for about one hour.
When the cake has cooled, transfer using two large spatulas to a cake stand. To make the glaze: combine confectioners sugar, lemon juice, lemon zest and melted butter, mixing with a fork until smooth. Add more sugar and lemon juice as necessary to make a thick but pourable glaze about the consistency of thick honey. Spoon over the top of the cake, letting it drip down the sides.
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This recipe for Lemon Buttermilk Poundcake is from