Recipe For Lemon Buttermilk Pound Cake . This moist lemony cake is a perfect brunch or picnic cake. Pour in 1 2 the buttermilk and beat until combined.
Lemon Buttermilk Pound Cake Recipe Lemon Buttermilk Pound Cake Buttermilk Pound Cake Delicious Holiday Recipes from www.pinterest.com
Fold the flour mixture into the batter alternating with the buttermilk and lemon mixture. Beat the butter and sugar until pale and fluffy then add the lemon zest. This moist lemony cake is a perfect brunch or picnic cake.
As it s cooling stir together the lemon juice and confectioners sugar.
Mix at low speed after each addition just until blended. Poke holes in top of cake using a wooden pick. In a medium bowl whisk together the flour baking soda and salt. Butter a 10 inch bundt pan and flour the buttered surface shaking.
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In another bowl whisk together the buttermilk lemon zest and lemon juice.
As it s cooling stir together the lemon juice and confectioners sugar.
Here s what you need to make our lemon buttermilk pound cake.
Mix the buttermilk with the lemon juice.
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Mix at low speed after each addition just until blended.
Poke holes in top of cake using a wooden pick.
Cool completely on a rack before serving.
Butter a 10 inch bundt pan and flour the buttered surface shaking.
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Here s what you need to make our lemon buttermilk pound cake.
Here s what you need to make our lemon buttermilk pound cake.
In a medium bowl whisk together the flour baking soda and salt.
Add 1 3 of the flour mixture to the butter mixture.
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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.
Mix the buttermilk with the lemon juice.
Poke holes in top of cake using a wooden pick.
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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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.
Cool completely on a rack before serving.
Let the cake cool for about 10 minutes.
Let the cake cool for about 10 minutes.
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Pour in 1 2 the buttermilk and beat until combined.
Spray a 10 inch bundt pan with non stick cooking spray and dust with flour.
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.
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Beat the butter and sugar until pale and fluffy then add the lemon zest.
Preheat the oven to 325 f and set an oven rack in the middle position.
Fold the flour mixture into the batter alternating with the buttermilk and lemon mixture.
Add eggs one at a time beating well after each addition.
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Sift flour salt and baking soda together in a bowl.
Carefully invert the loaf pan tap it to release the cake and then brush the syrup on the cake while it s still warm.
Mix the buttermilk with the lemon juice.
Add to butter mixture alternately with buttermilk mixture beginning and ending with flour mixture.
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Spray a 10 inch bundt pan with non stick cooking spray and dust with flour.
In a medium bowl whisk together the flour baking soda and salt.
In a medium bowl whisk together the flour baking soda and salt.
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.
