Lemon Buttermilk Pound Cake

Ingredients

  • 3 c. all-purpose unbleached white flour
  • 1/2 t. baking soda
  • 1 c. butter, room temperature
  • 6 eggs
  • 2-1/4 c. white sugar
  • 2 t. finely shredded lemon zest
  • 1 Tbls. fresh lemon juice
  • 1 t. vanilla
  • 2 c. low-fat buttermilk

Lemon Icing

  • 1 c. sifted powdered sugar
  • 1 t. finely shredded lemon zest
  • 4 t. lemon juice (or more if needed)

Instructions

Grease and flour a 10-inch Bundt pan or two 8 x 4-inch loaf pans.

In a small bowl, stir together flour and baking soda. Set aside.

In a large mixing bowl, with an electric mixer, cream butter and sugar. Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. Add lemon peel, juice and vanilla; beat well (the batter will have a fluffy, but somewhat curdled appearance).

Add flour mixture and buttermilk alternately to beaten mixture, beating after each addition just until combined.

Pour batter into prepared pans. Bake at 350 degrees for 55-60 minutes if using a Bundt pan, and 45-50 minutes if using loaf pans. Cool on wire rack for 15 minutes. Remove from pan(s) cool completely.

Lemon Icing: In a small mixing bowl combine powdered sugar, lemon zest and juice to make an icing of drizzling consistency.

Drizzle over cake or loafs.