Aunt Evelyn's Lemon-Buttermilk Pound Cake

Aunt Evelyn’s Lemon-Buttermilk Pound Cake is a recipe that will win the hearts of lemon lovers everywhere. This moist, flavorful cake is perfect for a mid-afternoon snack or dessert. At home, it’s sometimes called Aunt Evelyn’s Delicious Lemon Pound Cake, but that probably doesn’t have quite the same ring to it as Aunt Evelyn’s Lemon-Buttermilk Pound Cake.

What is the Lemon-Buttermilk Pound Cake?

Aunt Evelyn’s Lemon-Buttermilk Pound Cake is a classic cake that is made with buttermilk, eggs, and lemon. This pound cake is fluffy and succulent, with a tangy lemon flavor that is perfect for summer. Aunt Evelyn’s Lemon-Buttermilk Pound Cake can be served as part of a dessert buffet or as the star of your own sweet table.
Why Bake It?
Aunt Evelyn’s Lemon-Buttermilk Pound Cake is delicious and easy to make. This pound cake is perfect for summer because it is light and airy. The lemon flavor in this pound cake is tart and refreshing, making it the perfect choice for any summer meal.

What Makes This Recipe Unique?

This Aunt Evelyn recipe is a classic lemon pound cake that is slightly different in that it uses buttermilk instead of milk. The resulting cake is moist, flavorful, and perfect for any summer occasion.

Ingredients

Cake:

2 ½ cups white sugar

1 ½ cups butter softened

4 eggs

3 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1 cup buttermilk

1 teaspoon lemon extract

Glaze:

2 cups confectioners’ sugar

¼ cup lemonade

2 tablespoons butter, softened

1 tablespoon lemon zest

Directions:

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a tube pan with a fluted shape (such as Bundt)

Step 2: Combine white sugar and 1 ½ cup butter in a bowl. Mix with an electric mixer until lightened and fluffy. This should take about 10 minutes. Each egg should be added one at a while. After each egg is thoroughly beaten, add the next.

Step 3: Combine flour, salt, and baking soda in a bowl. Mix ⅓ of the flour mixture with the butter mixture. Add ½ of the buttermilk to the mixture and beat it until smooth. Add the buttermilk to the flour mixture. Beat well each time. Stir lemon extract into the batter. Place batter in a prepared tube pan.

Step 4: Reduce oven temperature to 325 degrees F (165 degrees C).

Step 5: Bake in the oven for 60-75 minutes, or until a toothpick inserted through the center of the cake comes clean. Allow the cake to cool in the pan for ten minutes before turning it out onto a plate or platter.

Step 6: Mix together the confectioner’s sugar, lemon juice, and 2 tablespoons of butter in a bowl. Continue beating until the glaze is smooth. Let the glaze cool on the cake. Pour the rest of the glaze over the cake.

Recipe Tips and Variations:

This recipe for Aunt Evelyn’s Lemon-Buttermilk Pound Cake is a moist, fluffy cake that is perfect for holiday celebrations. Here are some tips and variations to make this cake your own:

-To make the cake less dense, you can use either a different type of flour (like whole-wheat) or less butter.

-You can also add lemon zest and juice to the batter, or substitute buttermilk for the milk.

-For a richer flavor, you can top the cake with frosting and/or fresh fruit.

Conclusion:

Aunt Evelyn’s Lemon-Buttermilk Pound Cake is one of my favorite cakes. It is moist, fluffy, and absolutely delicious. This cake is perfect for any occasion and can be enjoyed by all. If you are looking for a pound cake recipe that will knock your socks off, then give this one a try!

Nutrition Facts

Serving Size: 630 calories; protein 6.8g, carbohydrates 91.9g. Fat 27.2g. Cholesterol 128.9mg. Salt 372.2mg.

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