cynupstateny
Well-known member
It doesn't call for a glaze but I did a lemon juice, confectioner's sugar and buttermilk one. The texture is soft and light and it's not too sweet. Great summer dessert.
Lemon Buttermilk Pound Cake
Milk Street
13 Tbsp salted butter, room temp, divided (184.2 grams)
433 grams (2 cups plus 3 Tbsp) white sugar , plus extra, divided
312 grams (2 3/4 cups) cake flour
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup buttermilk
2 Tbsp grated lemon zest, plus 3 Tbsp fresh lemon juice (about 2 lemons)
5 large eggs, separated
Directions
Heat the oven to 325° with a rack in the middle position. Tub 1 tbsp of the butter evenly over the 10 inch bundt pan, then use a pastry brush to ensure it gets into all corners. Sprinkle in a bit of sugar, then turn the pan to evenly coat all surfaces.
In a bowl, whisk together the flour, baking soda and salt. In a liquid measuring cup, combine the buttermilk and lemon juice; set aside.
In a stand mixer with a whisk attachment, whip the egg whites on medium-high until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in 3 tbsp of the sugar and continue to whip until the whites are thick and glossy and hold soft peaks, aboiut 1 minute. Transfer the whites to a bowl and set aside, then add the remaining 2 cups of sugar and the lemon zest to the stand mexer's bowl.
Using the paddle attachment, mix the sugar and zest on low untio the sugar appears moistened and begins to clump, about 1 minute. Add the remaining 12 tbsp of butter and mix on medium-low until the mixture is cohesive, then increase the mixer to medium-high and beat until pale and fluffy, about 3 minutes, Reduce the mixer to low and add the yolks, one at a time, mixing after each.
Add a third of the flour mixture, then mix on low. Add half of the buttermilk mixture, then mix again.Repeat the process of adding and mixing, ending with the final third of flour. Use a silicone spatula to fold 1/3 of the whites into the batter until combined. then gently fold in the remaining whites util barely combined. transfer the batter to the prepared pan and smooth the top.
Bake until golden brown and bounces back when gently pressed, 50-60 minutes, rotating the pan halfway through baking. cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
Lemon Buttermilk Pound Cake
Milk Street
13 Tbsp salted butter, room temp, divided (184.2 grams)
433 grams (2 cups plus 3 Tbsp) white sugar , plus extra, divided
312 grams (2 3/4 cups) cake flour
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup buttermilk
2 Tbsp grated lemon zest, plus 3 Tbsp fresh lemon juice (about 2 lemons)
5 large eggs, separated
Directions
Heat the oven to 325° with a rack in the middle position. Tub 1 tbsp of the butter evenly over the 10 inch bundt pan, then use a pastry brush to ensure it gets into all corners. Sprinkle in a bit of sugar, then turn the pan to evenly coat all surfaces.
In a bowl, whisk together the flour, baking soda and salt. In a liquid measuring cup, combine the buttermilk and lemon juice; set aside.
In a stand mixer with a whisk attachment, whip the egg whites on medium-high until light and foamy, about 1 minute. With the mixer running, slowly sprinkle in 3 tbsp of the sugar and continue to whip until the whites are thick and glossy and hold soft peaks, aboiut 1 minute. Transfer the whites to a bowl and set aside, then add the remaining 2 cups of sugar and the lemon zest to the stand mexer's bowl.
Using the paddle attachment, mix the sugar and zest on low untio the sugar appears moistened and begins to clump, about 1 minute. Add the remaining 12 tbsp of butter and mix on medium-low until the mixture is cohesive, then increase the mixer to medium-high and beat until pale and fluffy, about 3 minutes, Reduce the mixer to low and add the yolks, one at a time, mixing after each.
Add a third of the flour mixture, then mix on low. Add half of the buttermilk mixture, then mix again.Repeat the process of adding and mixing, ending with the final third of flour. Use a silicone spatula to fold 1/3 of the whites into the batter until combined. then gently fold in the remaining whites util barely combined. transfer the batter to the prepared pan and smooth the top.
Bake until golden brown and bounces back when gently pressed, 50-60 minutes, rotating the pan halfway through baking. cool the cake in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.
