Lemon Buttermilk Pound Cake
Lemon Buttermilk Pound Cake is an moderately easy dinner. Made with 6 eggs, 1 c. margarine or butter, 1 c. buttermilk, 3 c. all-purpose flour and 1/2 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Bring eggs, margarine or butter and buttermilk to room temperature.
Grease and flour a 10-inch tube pan.
In small mixing bowl, stir together flour and baking soda; set aside.
In large mixer bowl, beat margarine or butter with electric mixer on medium speed until softened.
Gradually add sugar, beating until well combined.
Add eggs, one at a time, beating 1 minute after each and scraping bowl frequently.
Add lemon peel, juice and vanilla; beat well.
Add flour mixture and buttermilk alternately to beaten mixture, beating after each addition just until combined.
Turn batter into prepared pan.
Bake at 350Β° for 1 hour, or until done.
Cool 15 minutes.
Remove from pan; cool completely on wire rack.
Drizzle with Lemon Icing.
π· Perfect Pairings
Complete your meal with these
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