Lemon Buttermilk Pound Cake

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Embark on a zesty voyage with Ellen's Lemon Buttermilk Pound Cake recipe – a culinary masterpiece that's about to redefine your dessert dreams. Imagine a symphony of citrusy bliss, where the tangy allure of fresh lemons meets the buttery decadence of a perfectly moist pound cake. Ellen, our teenage culinary virtuoso, has cracked the code to baking perfection, ensuring each slice is a harmonious blend of sunshine and sweetness. The aroma alone will transport you to a lemon orchard in full bloom, teasing your senses and leaving you powerless to resist the irresistible allure of this citrus-infused delight. Whether you're a baking novice or a seasoned kitchen maestro, get ready to elevate your taste buds to new heights with Ellen's Lemon Buttermilk Pound Cake – a slice of pure sunshine on a plate! 🍋✨

For the Cake –

·  2 ¾ cups cake flour,

·  2 teaspoon baking powder

·  ¼ teaspoon baking soda

·  1 teaspoon salt

·  2 cups granulated sugar

·  10 tablespoons unsalted softened butter

·  4 large eggs (room temperature)

·  ¼ cup vegetable oil

·  Zest of 1 lemon (save juice for frosting)

·  1 tablespoon vanilla extract

·  1 teaspoon lemon extract

·  3-5 drops yellow food coloring *optional

·  1 ¼ cup whole-fat buttermilk

For the Frosting –

·  1 ½ cups unsalted butter, room temperature (3 sticks)

·  3 tablespoons buttermilk

·  1 ½ tablespoons lemon juice

·  5-7 cups powdered sugar

Preheat oven to 350 F.

Prepare two 9-inch round cake pans.  I use Pam baking spray with flour.  Whatever your choice be sure to spray or grease only the bottom of the pan and not the sides.  

For the Cake

Cream the butter and sugar until light and fluffy.  It should take about 3 to 5 minutes on high speed.  Next add the eggs, oil, lemon zest, vanilla extract and food colouring if desired. These ingredients should be added on low speed to the butter and sugar.

Using a second bowl, mix the flour, baking powder, baking soda and salt.  

Next, alternately add the dry ingredients and the buttermilk to the blended butter-sugar mixture using a lower speed.  Combine thoroughly.  

Pour the batter into your prepared cake pans and set on a rack in the middle of your oven for 30 minutes or until a testing stick comes out clean.  I use a wooden skewer stick for testing cakes.

Once fully cooked, cool the cakes in the pans for about 10 minutes, then remove the cakes to a wire rack and cool completely. 

For the Frosting

Beat the butter until fluffy and then add the buttermilk and lemon juice.  Finally add the powdered sugar and blend together.  If needed add more powdered sugar to give the right consistency.  

You are now ready to ice your cake.  Don't forget to add icing in between the layers.  The cake fully iced should last about 4 days at room temperature.