A pretty classic lemon pound cake that has a delicate and pleasant fresh lemon flavor with a dense, moist crumb. This buttermilk lemon bundt cake is a beautiful golden colored one that even tastes better the second day.
- All purpose flour.
- Lemon juice and lemon zest.
- Eggs, sour cream and butter.
- Sugar and vanilla.
- Simple syrup to moisten the cake.
- Cream cheese frosting, optional for the final touch.
How to make lemon pound cake
- Mix the butter, sour cream and sugar using electric mixer until well combined. Add eggs, one egg at a time and beat.
- Mix in vanilla extract and lemon zest.
- Add lemon juice and buttermilk then mix.Sift the flour and baking powder. Add the flour mixture gradually while mixing until all the flour disappears. Pour the batter in a prepared bundt pan and bake for 40-50 minutes and do not open the oven door before 30 minutes have passed. Let the cake cool a bit then invert onto a serving plate.
- Make the syrup and brush the warm cake with the hot syrup, make sure the cake absorbs most of the syrup. Let the cake cool completely then decorate with frosting.
Lemon buttermilk pound cake
I have always been skeptical about lemon desserts, do not get me wrong I love citrus and I for sure enjoy my super easy orange cake, but for lemons, I have always had this vision that it is only good in savory dishes. Actually I do not recall that we have any authentic lemon desserts in the Middle East, or at least not that I am aware of or one that we usually consume in Egypt. I've passed by lemon desserts in the stores many times before and never even cared to look at them. But you know, there is always that moment in someone's life when something is completely changed to the opposite, the 180 degrees moment.. have you experienced that?
That moment, in my relationship with lemon desserts, happened one lucky day when I was traveling to Egypt- I think that was a couple of years ago- on the British Airways where they offered a lemon-vanilla dessert on their menu. Knowing that the flight was 10 hours long and out of boredom, I decided to try this dessert, and I was hooked.
I had my first bite thinking that it will definitely taste very bitter and sour like those artificially flavored lemon treats, if you understand what I mean. To my surprise it was heavenly good, my kiddos did not have theirs so I ate all of the cakes alone :), yes that was 4 pieces of lemon cakes in the course of 10 hours!! so imagine how much I loved it and I usually do not enjoy food on flights that much.
It was fluffy with a nice lemon accent, one that was not too intense, and I liked that. It had a creamy vanilla icing that paired very well with the lemon flavor. Finally, I have decided to try my hands in such a cake, but I decided to make a lemon pound cake so I started with my favorite grandmother cake and played with the recipe a bit to end up with this beautiful, tasty lemon pound cake.
I've made lemon cream cheese frosting for my cake but of course, you are welcome to add whatever icing you like, a sugar icing or even dusting with powdered sugar would be a fantastic idea. You can also leave it plain.
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Lemon cake with vanilla cream cheese frosting
For the cake: Note1
- 1 cup of unsalted butter.
- 2 cup granulated sugar.
- 1/2 cup sour cream.
- 4 large eggs.
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon zest.
- 3/4 cup buttermilk.
- 2 Tablespoon lemon juice.
- 3 cup flour.
- 1 tablespoon baking powder.
For the simple syrup:
- 1/4 cup sugar
- 1/4 cup water
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
For the cream cheese frosting:
- 1 (8oz) package cream cheese. room temperature.
- 1/4 cup butter.
- 1 1/2 cup confectioners' sugar.
- 1 teaspoon vanilla extract.
- 2 Tablespoons lemon juice.
- 2 teaspoons lemon zest.
Make the Cake batter:
- Preheat your oven to 350F. Prepare a bundt cake by greasing it with nonstick cooking spray and dusting it generously with granulated sugar.
- Mix the butter, sour cream and sugar using electric mixer until well combined, will take almost 5 minutes.
- Add eggs, one egg at a time and beat.
- Add vanilla powder and lemon zest and mix.
- Add lemon juice and buttermilk then mix.
- In a separate bowl, sift the flour and baking powder. Add the flour mixture gradually while mixing until all the flour disappears.
- Pour the batter in the bundt pan. Bake for 40-50 minutes and do not open the oven door before 30 minutes have passed.
- Cake is done when a toothpick inserted in the middle comes out clean.
- Take the cake out and leave it on a wire racj for 10 minutes. Run a knife through the edges of the pan and invert into a serving plate.
Make the syrup:
- Combine syrup ingredients on a saucepan and bring to a boil.
- Brush the cake with the hot syrup until most of the syrup is absorber. Let the cake cool down completely.
Make the cream cheese frosting:
- Beat cream cheese, butter, lemon juice, lemon zest, and vanilla extract together .
- Add confectioners' sugar and beat until creamy.
- Decorate the cake with the cream cheese frosting when it has cooled down.