Lemon Buttermilk Pound Cake

6 3/4 oz. (1 1/2 cups) all-purpose unbleached flour
1 tsp. baking powder
1/2 tsp. salt
4 oz. (1/2 cup) unsalted butter, softened (70įF)
1 cup sugar
2 large eggs, at room temperature
1/2 cup buttermilk
Zest of 1 lemon, finely chopped or grated

For the syrup:
Juice of 1 lemon
3 to 4 Tbs. confectionersí sugar

Heat the oven to 325įF.
Spray a loaf pan thatís about 8x5x3 inches with a nonstick coating.

Whisk together the flour, baking powder, and salt until well blended; set aside. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until itís very pale and little tails have formed. Sprinkle in the sugar and beat well until fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating well between each addition. With the mixer on low speed, add about a third of the flour and mix until almost combined; then add half the buttermilk and mix until just combined. Repeat with another third of flour, the last half of the buttermilk, ending with the last third of the flour. Just before all the flour is incorporated, switch from the mixer to a stiff rubber spatula, add the lemon zest, and slowly stir to blend in the flour and zest, taking care to scrape the bottom and sides of the bowl.

Scrape the batter into the loaf pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging when inserted into the center, 45 to 50 min. Cool the cake for about 10 min.; as itís cooling, stir together the lemon juice and confectionersí sugar. Carefully invert the pan, tap it to release the cake, and then brush the cake with the lemon syrup while the cake is still warm. Cool completely before serving.

Yields one 8x5-inch loaf.

Source of recipe: Carolyn Weil, Fine Cooking #44

Recipe link: http://www.taunton.com/finecooking/recipes/lemon_buttermilk_pound_cake.aspx
 

Lemon Buttermilk Pound Cake