by Eva on May 31, 2013
If the little black dress would be a cake, it would be a pound cake, you can’t go wrong with a classic.
I have to admit that I never baked or even ate a classic pound cake, when I had been living in the old world, at least not that I know of!? The weird thing is Germany is just around the corner from Britain, where this kind of cakes originally come from, but the by me anticipated pound cake wave never made it over the North Sea. Nevertheless it is save to say, I caught up, big times.
Actually you don’t have to be a skilled baker to accomplish a descent pound cake, it’s not that hard but you have to follow the recipe, it’s all about technique. My sister learned (or not?) this the hard way. I share a piece of our conversation some days ago:
Sometime I wonder… Let’s not go there.
Baking pound cake is something therapeutic for me, due to the long mixing periods I have time to think about stuff, listen to music and sing out loud (I didn’t say good), a very pleasing and calming me-time. First I declare it’s relaxing and there again I tell you next, you have to beat the heck out of this poor butter. But it’s the way of success, the goal is to incorporate as much air as possible into the butter. Adding one egg after the other to this fluffy butter leads to an emulsion (think of mayonnaise). If it gets curdled a long the way, don’t worry, at the end you end up with a smooth batter.
glazed buttermilk lemon pound cake
for the pound cake:
- 350 g / 12.3 oz. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. fine sea salt
- 150 g / 5.3 oz. / 10.5 Tbsp. unsalted butter
- 250 g / 8.8 oz. granulated sugar
- 1 Tbsp. grated lemon zest
- 3 large eggs
- 240 ml / 1 cup buttermilk
- 1 tsp. vanilla extract
- 2 Tbsp. fresh lemon juice
for the glaze:
- 150 g / 5.3 oz. powdered sugar
- 1 Tbsp. lemon juice
- 1-2 tsp. milk
- Preheat your oven to 175 C / 350 F and grease your loaf pan (23 cm / 9 inch).
- In a medium bowl measure flour, baking powder and salt, stir well and set aside.
- In a measuring jug add buttermilk, vanilla extract and 2 Tbsp. lemon juice, set aside.
- In the bowl of your electric mixer with the paddle attachment (or with a hand mixer) cream butter, sugar and lemon zest until pale, light and fluffy (4-5 minutes). Add eggs, one at a time and beat well after adding each.
- Add following and beat briefly between each addition and if necessary scrape down the batter from the bowl sides: half of flour mix, buttermilk mix and rest of flour mix.
- Pour batter into prepared loaf pan, smooth the top with a spatula or the back of a spoon and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Check after 45 minutes and if necessary cover with a sheet of aluminum foil to prevent from getting too dark.
- Place your cake on a wire rack and let cool for 10 minutes before you remove the cake from the pan and cool completely.
- In a medium bowl add powdered sugar, lemon juice and just enough milk, you might not need all of the milk. You should end up with a smooth, thick but pourable glaze. Stir well, no lumps allowed. Add more powdered sugar or milk to adjust the consistency as needed. Drizzle or paint with a brush over your cooled cake.
- The pound cake keeps well covered and stored at room temperature for a couple of days and tastes even better the next day. You can freeze your unglazed (!) pound cake for two months.
All ingredients must be at room temperature! Seriously!
Add more lemon zest for a more punchy flavor. Swap lemon for any other citrus fruit like grapefruit, orange, lime etc.