' Over the past week or so, I’ve been under a compulsion to bake. It’s made my family very happy, as there’s always something yummy for them to snack on. Today, I tried two different things: sourdough bread and lemon buttermilk pound cake. The sourdough isn’t new – I’ve made the bread before. The cake, however, is new. I’ve got a bunch of lemons and a half gallon of buttermilk screaming my name.
Unfortunately, neither of these things really turned out the way I hoped. I use a bread machine to make the bread dough, but I put the stuff into the pan in the wrong order, and it was a disaster. The pound cake, while not a disaster, was a definite disappointment. It didn’t have the bright lemon flavor I was hoping for, and it certainly didn’t rise as much as I thought it should have. It could be because I used Splenda granular, not sugar, but I’m not sure. I don’t know if I will make this recipe again.
Lemon Buttermilk Pound Cake
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. butter, room temperature
1 1/2 c. sugar
4 lg. eggs
1 c. buttermilk
2 tsp. freshly grated lemon peel
1 tsp. fresh lemon juice
1 tsp. vanilla extract
Heat oven to 325 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Mix flour, salt, baking powder and baking soda in a large bowl. Beat butter, sugar an vanilla extract until pale and fluffy. Add eggs, one at a time. Gradually add flour mixture alternately with buttermilk beating well after each addition until well blended. Add lemon peel and lemon juice until well blended. Pour into pans and bake a few inches apart on middle oven rack about 45-50 minutes.
