It all began with one cup of left over buttermilk. A one liter carton is difficult to use up before it’s too late and wasting is definitely not an option.
It was the opportune time to try a new recipe and not at all hard to find just the one I wanted to make. This pound cake was interesting since the recipe called for cake and pastry flour as opposed to standard all-purpose. It goes without saying that the lemon zest would play an important role in the taste and the butter along with the buttermilk would provide the richness found in a good pound cake. Four eggs would definitely be responsible for most of the leavening since the amount of baking powder and soda were minimal.
At first I was a little alarmed at the two cups of sugar that would end up in the batter but this recipe turns out two good size loaves and if eaten in moderation there shouldn’t be any problem.
After the in depth analysis which usually goes on in my brain while reading a new recipe the decision was made to give it a try.
The only thing a little off in my analysis was the probability that it might not be eaten in moderation!
Too good for only one slice!
Buttermilk Lemon Pound Cake
1 cup butter (room temperature)
2 cups sugar
4 large eggs
3 cups cake and pastry flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
- Sift flour, baking powder, baking soda and salt together.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs blending them in completely.
- Add dry and wet ingredients in thirds beginning and ending with dry ingredients.
- When completely blended divide batter into two 9×5 inch loaf pans which have been greased with shortening or non- stick spray. A small piece of parchment paper at the bottom of the pan will help in easy removal of loaf.
- Bake for 45 to 60 minutes in a preheated 350 degree F. oven for 45 to 60 minutes until top is golden and wooden skewer inserted in the center of loaf comes out clean.
- Let rest in pan for 5 minutes then remove and place on cooling rack.
Notes, Tips and Suggestions
- Use a bowl larger than 2.5 liters to accommodate batter.
- Use of pastry flour produces a light tender crumb along with all the qualities of a good pound cake.
- Delicious served with a dollop of unsweetened whipped cream and fresh berries.