Directions: |
Directions:Preheat the oven to 300 degrees
Butter and lightly flour a 10 inch tube pan. In a large mixing bowl, using an electric mixer, combine the butter with 3 cups of the sugar and beat at high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl, combine the flour, baking powder, and lemon zest. Beat the flour mixture into the butter in 3 batches, alternating with the buttermilk. Scrape down the sides of the bowl and beat for 20 seconds after each addition. Continue to beat for 1 minute longer after all the buttermilk and flour have been added.
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 2 hours or until the top is golden brown and a metal cake tester or toothpick comes out of the center clean.
Meanwhile, make the lemon glaze. In a small nonreactive saucepan , combine the fresh squeezed lemon juice with the remaining 1/3 cup of sugar. Cook over moderate heat, stirring with a wooden spoon until the sugar dissolves, about 2 minutes.
As soon as cake is done, transfer the pan to a wire cake rack set over a baking sheet. With a cake tester or skewer, pierce through the cake in several places. Brush with half the warm lemon glaze. Let the cake cool in the pan for about 10 more minutes, then free the sides of the cake from the pan using a thing sharp knife. Invert the cake onto a large plate or platter...then brush the top and sides of cake with remaining glaze. Cool to room temperature. Wrap the glazed cake tightly in plastic wrap and set aside at room temperature for at least 1 day or up to 3 days. |
This recipe for Bobbie's Famous Lemon Pound Cake is from