Thursday, May 31, 2007
I tried out the new pan last evening. I took the cake into work and I think everyone enjoyed it. My friend Trudy helped with the photography. She is a great photographer. I'm coming along but need some improvement.
LEMON BUTTERMILK POUND CAKE
1 cup butter
1 cup buttermilk
3 cups all-purpose flour
1/2 teaspoon baking soda
2-1/4 cups sugar
2 teaspoons grated lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
1 recipe lemon icing
Have eggs, butter and buttermilk at room temperature. Grease and flour a 10 inch bundt pan.
In small bowl, stir flour and baking soda, set aside.
In a large bowl, beat butter on medium speed until softened. Gradually add sugar, beating well. Add eggs one at a time, beating 1 minute and scraping bowl frequently. Add lemon peel, lemon juice and vanilla, beat well. Add flour mixture and buttermilk alternately, beating just until combined. Turn into pan. Bake at 350 degrees for 55-60 minutes.
Cool on rack for 15 minutes. Remove from pan. Cool completely. Drizzle with lemon icing.
Combine 1 cup sifted powdered sugar, 1 teaspoon grated lemon peel, and enough lemon juice (3-4 teaspoons) to make an icing that drizzles. Pour over cake.