Lemon Buttermilk Poundcake
Description
This Vietnamese dessert features Unsalted butter, at room. It delivers smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Temperature 2 c Sugar 1 1/2 c All-purpose flour 2 ts Baking powder 4 lg Eggs 3 Egg yolks 1/2 c Buttermilk 1 tb Grated lemon zest 1 tb Strained lemon juice 1 ts Vanilla extract Lemon glaze: 1/2 c Water 1/2 c Sugar 1/3 c Lemon juice 2 ts Vanilla extract One 10-inch Bundt pan, buttered and floured.
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Set a rack in the middle level of the oven and preheat to 325 degrees.
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Batter: Combine butter, sugar, flour and baking powder in mixer with paddle.
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Beat on low speed 2 minutes.
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Combine remaining ingredients and
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add to mixer in three additions, beating 1 minute between each addition.
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Scrape batter into prepared pan and
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bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean.
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Place cake on a rack in pan.
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For glaze, combine water and sugar and bring to a boil in a saucepan.
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Remove from heat and add lemon juice and vanilla.
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Unmold cake and brush glaze evenly all over outside of cake.
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Cool and wrap for storage
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 406.9kcal
- % Daily Value *
- Total Fat 46.0g71%
- Saturated Fat 28.9g145%
- Cholesterol 122.0mg41%
- Sodium 1.1mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, boiling, butter, buttermilk, dessert, lemon, milk, poundcake, room, title, unsalted, vegetarian, vietnamese
