Recipe Buttermilk Lemon Pound Cake . Poke holes in top of cake using a wooden pick. Preheat the oven to 325 f and set an oven rack in the middle position.
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Gradually add the eggs a little at a time beating well after each addition. Poke holes in top of cake using a wooden pick. In a large bowl cream the shortening butter and sugar until light and fluffy.
As it s cooling stir together the lemon juice and confectioners sugar.
In a large bowl cream the shortening butter and sugar until light and fluffy. Sift flour salt and baking soda together in a bowl. Let the cake cool for about 10 minutes. Carefully invert the loaf pan tap it to release the cake and then brush the syrup on the cake while it s still warm.
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Mix the buttermilk with the lemon juice.
Let the cake cool for about 10 minutes.
Here s what you need to make our lemon buttermilk pound cake.
Add the remaining 12 tablespoons 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.
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Beat the butter and sugar until pale and fluffy then add the lemon zest.
Gradually add the eggs a little at a time beating well after each addition.
Add eggs one at a time beating well after each addition.
Here s what you need to make our lemon buttermilk pound cake.
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Add the remaining 12 tablespoons 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.
Add 1 3 of the flour mixture to the butter mixture.
Poke holes in top of cake using a wooden pick.
Add 1 3 of the flour mixture to the butter mixture.
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Set a rack in the lower third of the oven and preheat to 325 degrees.
As it s cooling stir together the lemon juice and confectioners sugar.
Add eggs one at a time beating well after each addition.
Sift flour salt and baking soda together in a bowl.
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Combine 3 cups flour salt and 1 tablespoon lemon rind.
Gradually add the eggs a little at a time beating well after each addition.
Beat the butter and sugar until pale and fluffy then add the lemon zest.
Using the paddle attachment mix the sugar and zest on low until the sugar appears moistened and begins to clump about 1 minute.
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As it s cooling stir together the lemon juice and confectioners sugar.
Pour in 1 2 the buttermilk and beat until combined.
Mix at low speed after each addition just until blended.
Add to butter mixture alternately with buttermilk mixture beginning and ending with flour mixture.
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Poke holes in top of cake using a wooden pick.
Butter a 10 inch bundt pan and flour the buttered surface shaking.
Add to butter mixture alternately with buttermilk mixture beginning and ending with flour mixture.
In a medium bowl whisk together the flour baking soda and salt.
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2 1 2 cups white sugar 1 1 2 cups butter softened 4 eggs 3 1 2 cups all purpose flour 1 2 teaspoon salt 1 2 teaspoon baking soda 1 cup buttermilk 2 tbsp lemon juice.
Carefully invert the loaf pan tap it to release the cake and then brush the syrup on the cake while it s still warm.
Add the remaining 12 tablespoons 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.
Poke holes in top of cake using a wooden pick.
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In another bowl whisk together the buttermilk lemon zest and lemon juice.
Lemon buttermilk pound cake ingredients.
Gradually add the eggs a little at a time beating well after each addition.
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