Lemon & buttermilk pound cake | Recipe Cart
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Sifter
- Microplane
- Hand mixer
- Loaf pan
- Cooling rack
- Skewer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Spoon
- Baking sheet
- Refrigerator
Ingredients
- 125g butter, plus extra for the tin
- 200g plain flour, plus extra for dusting
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
- 200g golden caster sugar
- 4 lemons, finely zested (save a little for the top if you like)
- 2 large eggs, at room temperature, lightly beaten
- 100ml buttermilk, at room temperature
- ½ lemon, juiced
- 50g granulated sugar
- 2 large lemons, juiced (use the lemons you’ve zested)
- 150g icing sugar, sifted
- 2-3 tbsp lemon juice
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