There’s something about lemon pound cake that whispers of home, nostalgia, and sunny afternoons. When it’s paired with Aunt Evelyn’s Lemon Glaze, it transforms into a dessert that’s not just a treat but a trip down memory lane. Today, I’m thrilled to share with you a recipe that’s close to my heart: Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze.
This isn’t just any cake. It’s a blue-ribbon winner, a testament to the power of simple ingredients coming together to create something magical. The tangy zest of lemon intertwined with the richness of buttermilk results in a cake that’s moist, flavorful, and impossible to resist.
What’s the Secret to a Mouth-Watering Lemon Pound Cake?
At its core, lemon pound cake is a symphony of flour, sugar, butter, and eggs, elevated by the zest and juice of fresh lemons. But what sets it apart is the love poured into it, the kind of love my mother, Sarah Copeland Sawicki, infused in every slice of her award-winning cake.
But why lemon, you might wonder? Lemon adds not just a burst of freshness but also balances the sweetness, making every bite an exquisite blend of flavors. It’s this harmony that makes lemon pound cake a universal favorite.
The secret ingredient, though, is buttermilk. It introduces a subtle tanginess that complements the lemon, making the cake tender and rich. It’s a match made in heaven, truly elevating the humble pound cake into a dessert that stands out at any gathering.
Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze: The Recipe
Let’s dive into what you’ve been waiting for. Here’s the recipe that has made family gatherings a bit brighter and a lot tastier.
Prep Time: 20 mins
Cook Time: 1 hr
Additional Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 14
Ingredients
Cake:
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ½ cups white sugar
- 1 ½ cups unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon lemon extract
Glaze:
- 2 cups confectioners’ sugar
- ¼ cup lemon juice
- 2 tablespoons unsalted butter, softened
- 1 tablespoon lemon zest
Directions
- Preheat your oven to 350 degrees F (175 degrees C). Get your fluted tube pan (such as a Bundt) ready by greasing and flouring it.
- For the cake, start by sifting the flour, salt, and baking soda together in a bowl.
- In another bowl, use an electric mixer to beat the sugar and butter for about 10 minutes. Add the eggs one at a time, fully incorporating each before adding the next. Alternate adding the flour mixture and buttermilk, starting and ending with flour. Stir in the lemon extract and pour the batter into your pan.
- As soon as it goes in the oven, drop the temperature to 325 degrees F (165 degrees C). Bake until it passes the toothpick test, about 60 to 75 minutes.
- Cool in the pan for 10 minutes, then invert onto a wire rack over parchment paper.
- For the glaze, simply beat the confectioners’ sugar, lemon juice, butter, and zest until smooth. Glaze the cake twice: once warm and again after 20 minutes.
Indulging in this cake is like wrapping yourself in a warm, lemon-scented hug. It’s not just a dessert; it’s a slice of home. And for those who are curious about exploring more pound cake wonders, an Easy Pound Cake Recipe might be a great start.
Why Lemon Makes Everything Better
Including lemon juice in cake recipes isn’t just for the flavor. It’s a culinary strategy to balance sweetness and add moisture, making your cakes irresistible. The acidity of lemon juice also reacts with baking soda, creating a fluffier texture. It’s science working to make your desserts better.
This dynamic ingredient doesn’t stop at enhancing flavor; it also adds nutritional value. Packed with Vitamin C, lemon can make your indulgences a tad bit healthier. So, when you’re savoring a slice of this Lemon Buttermilk Pound Cake, remember it’s not just tasty; it’s also giving you a dose of good health.
Lemon’s versatility doesn’t end with pound cake. It’s a fantastic addition to various desserts, elevating flavors and adding a refreshing twist. From Peaches and Cream Cheesecake Bars to a rich Kentucky Butter Cake, lemon can transform good recipes into great ones.
Wrapping Up with Lemon on Top
Making Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze is more than baking; it’s an act of love, a tradition, and a way to connect with loved ones. I encourage you to try this recipe, share it, and make memories around it.
And as you do, remember to play around with lemons in your baking. Its ability to brighten flavors and add depth is unmatched. Whether you’re a seasoned baker or just starting, lemon is your friend, ready to make your desserts sing.
I’d love to hear from you. Have you tried adding lemon to your baking before? How did it turn out? Share your stories and tips in the comments below. Let’s spread the lemon love, one slice at a time.
