Breakfast and the Adult Easter egg hunt is cleaned up, yes I still hide eggs for the adult children where a ladder and tape are in order, can’t make it too easy for them. I’m sitting here thinking about when to start Easter Linner. How our Easter tradition started was with my in-laws having everyone go to the local Lions Club pancake breakfast. Then everyone goes their own way and we meet back up later in the afternoon for a late lunch early dinner.
I contemplated what to make for dessert this year and came across this lemon cake. We all love lemon and cake so why not. Plus I just wasn’t feeling carrot cake this year and I didn’t notice any pound cake for the parfait I sometimes make. I wanted something a little more Spring feeling even though it was 27’F this morning and frost on the ground, oh and we still have snow in the yard.
I will admit I have not cut into the cake to give you a true assessment on how the cake tastes but I tried the batter and the glaze and unless I over baked it, there is no way it is not yummy. I will report back just to make sure.
Lemon Buttermilk Pound Cake with Lemon Glaze
- 1 Bundt pan or tube pan
- 3¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2½ cups sugar
- 1 box vanilla pudding mix lemon would be lovely
- 1½ cups unsalted butter softened
- 4 larges eggs
- 1 cup buttermilk
- 1 teaspoon lemon extract
- ½ fresh lemon juice
- 2 cups confectioners sugar
- ¼ cup fresh lemon juice
- 2 tablespoon unsalted butter softened
- 1 tablespoon lemon zest
- preheat oven to 350°F, grease pan and set aside. for some reason when I also flour the pan I have a heck of a time getting it out, so I don't. You do you
making the cake
- sift the flour salt and baking soda together into a bowl. set aside
- add the sugar and butter to mixing bowl, beat on medium till fluffy 8-10 minutes. Add eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk. beating well after each addition and ending with the flour. Stir in the lemon extract and juice.
- Place in the pre-heated oven and immediately lower the oven temp to 325°F. Bake until a toothpick inserted into the center comes out clean, 60-75 minutes.
- remove and cool in the pan for about 10 minutes. Take the cake out of the pan, tapping, shaking however you can get it out. Place on a wire rack and over parchment.
making the glaze
- beat the confectioners sugar, lemon juice, butter and lemon zest in a bowl with an electric mixer. I used a fork and stirred vigorously.
- pour about ½ the glaze over the warm cake. Let it cool for 20 minutes, pour the remaining glaze over the top.