Lemon Pound Cake

I made this recipe a couple of weeks ago and I really loved the taste and that it made 2 loaves. We ate one and the other went into the freezer for a later date. I had everything on hand minus the buttermilk, sometimes I will buy buttermilk, if I have a plan in mind ahead of time. This week I didn’t plan ahead so I made my own, which is actually easier that you might think.  One cup of milk to one tablespoon of vinegar and let it sit until you are ready to use it.

The recipe for this is from at blanchard’s table cookbook that I picked up when I was on the Island of Anguilla. The funny part of my Caribbean cookbook is the owner of the restaurant and writers of the cookbook are from Vermont. I love how they combine the comforts from home to Island life. My daughter made their Caribbean Corn Bread and it was delicious. What made it Caribbean was it had crushed pineapple in it. I don’t think it changed the flavor but it definitely added some moisture.

I love pound cake and I love lemon so I figured how could this not be delicious!

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Lemon Pound Cake

A great recipe that is easy and flavorful plus makes two loaves - great for sharing or freezing for later

Equipment

• 2 loaf pans

Ingredients

• 3 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 sticks unsalted butter room temperature and cubed
• 2 cups sugar
• 3 tablespoons lemon zest
• 4 large eggs
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon vanilla extract
• 1 cup buttermilk

Instructions

• preheat oven to 350℉

  butter and flour two loaf pans 8½" x 4½"
• In a small bowl, whisk together the dry ingredients, flour, salt, baking powder and soda and the cinnamon and set aside.
• using an electric mixer add to the bowl the butter, sugar and lemon zest mix until all are light and fluffy. Add the eggs, one at a time until all are incorporated. Scrape down the sides as needed. Add the lemon juice and vanilla beat for another minute.
• slowly add the flour and buttermilk alternating 1/3 flour, 1/3 buttermilk until all barely mixed. Use a spatula to finish mixing so to not overmix.
• Divide the batter between both prepared loaf pans. Place in preheated oven for 45-50 minutes. I always check what I am baking 5 minutes before the recipe tells me to. Every oven is different. Bake until they are golden brown and an inserted toothpick comes out clean. Serve alone, with ice cream and chocolate sauce or berries.

Buttermilk

• 1 cup of milk and 1 tablespoon of white vinegar - set aside for a few minutes to let it do it's magic.