Lemon-Buttermilk Pound Cake With Aunt Evelyn's Lemon Glaze
This is an amazing cigar.
Recipe Summary Lemon-Buttermilk Pound Cake With Aunt Evelyn's Lemon Glaze
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.Ingredients | Padron 1964 Maduro Hermoso Review2 ½ cups white sugar1 ½ cups butter, softened4 eggs3 ½ cups all-purpose flour½ teaspoon salt½ teaspoon baking soda1 cup buttermilk1 teaspoon lemon extract2 cups confectioners' sugar¼ cup lemon juice2 tablespoons butter, softened1 tablespoon lemon zestDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.Sift flour, salt, and baking soda together in a bowl. 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, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.Reduce oven temperature to 325 degrees F (165 degrees C).Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.Info | Padron 1964 Maduro Hermoso Reviewprep: 20 mins cook: 1 hr additional: 10 mins total: 1 hr 30 mins Servings: 12 Yield: 1 pound cake
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