Cooking Lesson #257: Lemon-Buttermilk Cake with Lemon Glaze

The Easter Collection

How you doin’? I hope things are getting better where you live, and that your family is staying healthy. There are a million stories that will come out of this pandemic; they will be a part of our history. Like our lives, every recipe has a history (some conflicting) and most have an interesting story to tell.
 
Have you ever wondered why a pound cake is called a pound cake? The origins of pound cake are rooted in Northern Europe and go back to the early part of 18th century. This simple 4-ingredient cake weighed 4 pounds. The ingredients in the cake were measured in one-pound increments—a pound each of butter, flour, sugar and eggs. Today, we expect smaller and lighter cakes than the original and although the recipe has changed for the better over the years, the name remains as pound cake.
 
Due to the long whipping time of the butter and sugar, the recipe below is a much lighter version of a pound cake with lots of fresh lemon flavor in both the cake and the glaze. It’s completely fantastic when fresh, but even after it sits a few days, you can toast a slice and serve it with a little melted butter, chocolate or caramel syrup… sooo good!
 
Prep time: 30 minutes
Bake time: 60 to 75 minutes (use a cake tester)
Yield:  12 servings
 
Ingredients
For the cake
2-1/2 cups granulated sugar
1-1/2 cups unsalted butter, softened
4 large eggs
3-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
1/4 teaspoon almond extract
1 teaspoon lemon zest
 
For the glaze
2 cups confectioners' sugar
1/3 cup lemon juice
2 tablespoons unsalted butter, softened
1 tablespoon lemon zest
2 tablespoon water, if needed
 
Directions
To make the cake

1. Preheat an oven to 350⁰F.
2. Grease and flour a fluted tube pan—you can use an angel food or Bundt pan.
3. Using an electric mixer, beat the granulated sugar and 1-1/2 cups butter together in a bowl until light yellow and fluffy, about 10 minutes (yes, a full 10 minutes).
4. Add the eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
5. Whisk the flour, salt and baking soda together in a bowl.
6. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition—ending with the flour mixture.
7. Stir in the lemon extract and zest into batter.
8. Pour the batter into prepared tube pan.
   
9. Reduce the oven temperature to 325⁰F.
   
10. Bake in the oven until a cake tester inserted into the center of the cake comes out clean, 60 to 75 minutes.
11. Cool in the pan for 10 minutes.
12. Run a thin blade knife around the edges and bottom of the cake before transferring to a cake plate.

To make the glaze

1. Mix together the confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest in a saucepan and cook over medium heat until the glaze is smooth.
2. Add additional water if necessary.
3. Lightly poke the top of the cake with a fork and pour about half the glaze over the cake; let the glaze seep in and cool.
4. After the glaze sets, pour the remaining glaze over the cake.

ChefSecret:  Highly designed Bundt pans are often problematic and baked cakes can easily stick to the sides. You can use a non-stick Bundt or an angel food pan or even something as simple as loaf pan.

Covid-19 Quip of the Day: “Let me start by saying, I think everyone ought to wear a mask when out in public; I do! But then just think, if a pair of undies won’t stop a fart do you honestly think a mask will stop a virus?”
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

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