Cakes & Baking

Lemon-Buttermilk Pound Cake

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Splendidly gentle with a wise, candy lemon flavor

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This recipe is ample for a lightweight spring or summer dessert. I indulge in the omission of baking powder on fable of there is never always any heavy metal aftertaste and the baking soda/buttermilk reaction was lawful ample mixed with the egg whites to give it ample loft. The proper substitution I made was adding 1/2 tsp of Fiori di Sicilia, and in situation of dusting the greased pan with granulated sugar, I outmoded bakers goop to grease the detailed nooks and crannies of the bundt pan. After the cake was baked and turned out however calm a small bit warm, I drizzled an icing of 2 TB melted butter, 1/3 c granulated sugar and 1TB lemon juice over the head. This calm gave the crust a marvelous crunchy edge with out risking any sticking in the bundt pan.

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