Today I made a beautiful Sculptured Lemon Buttermilk Pound Cake with a Lemon Glaze just for you to enjoy! 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.
This dessert is made using Nielsen-Massey’s pure flavor extracts, including their lemon extract. 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 extracts for 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. If you want to use the same pan I did, you can find it on Amazon.
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 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 Sculptured Lemon Buttermilk Pound Cake as much as The Artist and I do. Enjoy your weekend!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Lemon Buttermilk Pound Cake:
- Butter, sugar, eggs, lemon zest, lemon extract, gluten free flour blend
- Xanthan gum, salt, baking powder, buttermilk, confectioners’ sugar, milk
This recipe uses pure lemon extract from Nielsen Massey, a clean, fresh tasting extract that you will love. It tastes like fresh lemons but it stores beautifully in your refrigerator. It is worth ordering online, and I prefer ordering it directly from Nielsen Massey.
How to make Lemon Buttermilk Pound Cake:
- Make the Cake: Cream the butter and sugar until light and fluffy, 3 to 5 minutes; add the eggs one at a time, beating well after each addition, the mix in the zest and extract
- Whisk together the flour, salt, and baking powder; add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients
- Pour into a well-buttered large 10-inch bundt pan and place in a hot 350°F oven; bake for 70 minutes or until a toothpick inserted in the center of the cake comes out clean and it begins to pull away from the sides of the pan
- Let the cake rest in the pan for 10 minutes, then invert it onto a wire cooling rack and let it cool thoroughly
- Make the Glaze: Combine the powdered sugar with the lemon extract and add just enough milk to make a smooth medium-thick glaze; when the cake it cool, pour the glaze over the top
- Let the glaze set for a few minutes before slicing and serving the cake
Before you get started, make sure that the rack in your oven is low enough to easily accommodate the bundt pan with some extra room above it. You don’t want your cake pan to not fit and have to adjust the racks when they are hot.
This recipes makes a lot of cake batter so be sure your pan is large enough. Leave at least 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 30 minutes and pull it out when it is done (toothpick comes out clean & it pulls away from the sides of the pan) while the full-size cake finishes baking.
Recommended Tools (affiliate links; no extra cost to you):
- Citrus zester
- Kitchen scale
- Mixing bowls
- Large 10-inch bundt pan
- Baking sheet
- Stand mixer or hand mixer
- Wire cooling rack
I used my favorite gluten-free flour blend for the cake and added the xanthan gum to keep it from being crumbly. It was perfect!
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 1-1/2 cup (3 sticks; 340 g) butter, at room temperature
- 3 cups (594 g) granulated sugar
- 5 large eggs
- 2 tsp freshly grated lemon zest
- 3/4 to 1 tsp Nielsen Massey's Pure Lemon Extract
- 3 cups (360 g) gluten-free flour blend (see Note)
- 1/2 tsp xanthan gum
- 3/4 tsp kosher or fine sea salt
- 1/2 tsp baking powder
- 1 cup (227 g) buttermilk or half and half plus 1 tsp lemon juice or vinegar
- 3 cups (340 g) confectioners' sugar
- 1/2 to 1 tsp Nielsen Massey's Pure Lemon Extract, to taste
- Milk, as needed
- Preheat the oven to 350°F. Butter a large nonstick 10-inch bundt pan*.
- Prepare the Cake: In the bowl of your standing mixer or using a hand 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, 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 2 inches at the top of the pan for rising and expansion. If in doubt, set the pan on a baking sheet to catch any spills. If you have extra batter, bake it in a second small well-buttered baking pan or ramekins. A small pan will bake much more quickly than the large one so check it after about 30 minutes and pull it out when it is done (toothpick comes out clean and it pulls away from the sides of the pan) while the full-size cake finishes baking.
Recipe found at www.theheritagecook.com
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 166Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 80mgSodium: 255mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 7g
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