Luke loooooooves lemon. LOVES it! I screenshotted this recipe a long time ago and this week, as I was cleaning pictures off of my phone I came across the recipe and decided to give it a try. Y'all. I'm so glad I tried it because look....
... lemony perfection! I was a little bit nervous because this was my first time making a pound cake, but it was so easy!
Here's what you'll need...
(I put a full list of ingredients and instructions at the end of the post)
Before we get into the recipe, HOW THE HECK DID I NOT KNOW ABOUT BAKING SPRAY?!?!?! I've always used PAM, but didn't realize there was a difference between cooking spray and baking spray. The baking spray has flour in it!
First, combine 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt in a bowl and mix well.
For the next step, the butter has to be softened. Mine wasn't soft so I did a little trick...
Cut the butter up on a plate, fill bowl with hot water (then pour it out and dry the bowl)...
Put the hot bowl over the butter (my plate was a little curved so I wrapped a towel around it to keep the heat in).
While the butter was softening I zested two lemons (yes... I need a zester so I can stop using my cheese grater. hahaha) and squeezed them (and then a third).
After the butter was soft, cream it together with 2 cups of sugar.
Beat in the three eggs one at a time and then mix in 1/2 cup sour cream, 4 tablespoons lemon juice, 1 teaspoon vanilla and the zest of two lemons.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears.
I didn't take anymore pictures (ooops!), but the batter was REALLY thick! So thick that I was skeptical about it. hahaha
I baked it at 325 for 70 minutes and it came out perfectly golden brown.
While the cake started cooling I made the glaze.
Cream 1/4 cup of softened butter and then add in 1 1/2 cups powdered sugar and 3 tablespoons of lemon juice (room temperature). Beat until it's creamy and smooth.
I spooned about 1/2 of the glaze over the warm cake so it all soaks in...
... and then when the cake was completely cool I put the rest of the glaze in a ziplock bag, cut the corner off and piped it over the cake.
What You'll Need..
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1/2 cup sour cream
4 tablespoons lemon juice
zest of 2 lemons
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup butter, softened
1 1/2 cups powdered sugar
3 tablespoons lemon juice
What You'll Do
1) Preheat your oven to 325 degrees
2) Sift the flour, salt and baking powder together.
3) In another bowl, cream together the butter and sugar, beat in the eggs one at a time and then mix in the sour cream, lemon juice (I squeezed mine from the lemons that I used for zest), vanilla and lemon zest.
3) Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the batter into a bundt ban that has been generously sprayed with baking spray.
4) Bake for 60-70 minutes at 325 degrees (or until a knife inserted in the corner of the cake comes out clean).
5) Allow the cake to cool for 5 minutes. Turn the cake over onto a platter and spread half of the glaze over the warm cake so that the glaze can soak into the cake.
6) Let the cake cool completely and drizzle the remaining glaze over the cake.
To make the Glaze
1) Cream 1/4 cup of softened butter and slowly add 1 1/2 cups powdered sugar and 3 tablespoons lemon juice. Beat well until the glaze is creamy smooth.