Lemon is one of my favorite flavors, whether sweet or savory, I just love it. A touch of lemon brightens any dish, enhancing the other ingredients. Today I made a beautiful Sculptured Lemon Buttermilk Pound Cake with a Lemon Glaze just for you to enjoy!
I am a member of Nielsen-Massey’s sampling team and get to test new products and share with you. This cake is made using Nielsen-Massey’s new line of organic pure flavor extracts, which include their lemon oil.
This is an absolutely lovely extract, with an incredibly clean lemon aroma and flavor. I used it in both the cake and the glaze, giving you a burst of lemon in every single bite. They also have almond, orange, and peppermint organic extracts for all of your baking adventures!
I chose to bake this recipe in my bundt pan, adding an architectural element to the cake. Bundt pans automatically create designs making the desserts easy to decorate. A simple glaze is all you need to showcase the design.
This recipe makes a lot of cake batter which may not fit in all bundt pans. Be sure you have the largest one you can find. If you fill it up and you still have batter left over, bake it off in its own small well-buttered baking pan. Remember that it will take less time to bake, so check it often after about 30 or 40 minutes.
I pushed the envelope and put all the batter in my bundt pan. You can see how full it was. It rose as it baked and I put a baking sheet underneath it to catch any spills just in case. I got lucky! No spill over this time but one really tall cake!
I hope you love this refreshing Lemon Buttermilk Pound Cake as much as The Artist and I do. Enjoy your weekend!
I used my favorite gluten-free flour blend for the cake and added xanthan gum to keep it from being crumbly. It was perfect!
- 1-1/2 cup (3 sticks) butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs
- 2 tsp freshly grated lemon zest
- 3/4 to 1 tsp Nielsen Massey's Organic Lemon Extract flavoring
- 3 cups (360 g) gluten-free flour blend
- 1/2 tsp xanthan gum or 1 tsp psyllium husk powder
- 1 tsp kosher or fine sea salt
- 1/2 tsp baking powder
- 1 cup buttermilk or half and half
- Lemon Glaze
- 3 cups confectioners' sugar
- 1/2 to 1 tsp Nielsen Massey's Lemon Extract flavoring
- Milk, as needed
- Preheat the oven to 350°F. Butter a nonstick large 10-inch bundt pan.
- Prepare the Cake: In the bowl of your standing mixer, cream together the butter and sugar until lightened in color and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the zest and lemon extract.
- In a bowl, whisk together the flour, xanthan gum, salt, and baking powder. Slowly add 1/3 of it to the creamed butter mixture, alternating with 1/2 of the half and half, then another 1/3 of the dry ingredients, the remaining buttermilk and the final dry ingredients, and mixing until each addition is fully incorporated before adding more.
- Pour into the prepared pan* and bake for 70 minutes or until a toothpick inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan. Let the cake rest in its pan for 10 minutes before inverting it onto a wire rack to cool thoroughly.
- Make the Glaze: In a small bowl, combine the sugar with the lemon extract. Add enough milk to make a medium-thick glaze, whisking until smooth.
- When the cake has cooled completely, set it on a serving platter and pour the glaze over the top. Let set a few minutes before slicing and serving.
- *This recipes makes a lot of cake batter so be sure your pan is large enough. Leave at least 1 to 2 inches at the top of the pan for rising and expansion. If you have extra batter, bake it in a second small well-buttered baking pan. A small pan will bake much more quickly than the large one so check it after about 40 minutes and pull it out when it is done while the full cake finishes baking.
- Yield: 10 to 12 servings
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