Recipe - Lemon Buttermilk Poundcake

BATTER
One half pound Unsalted butter; at room
temperature
2 cup Sugar
1 One half cup Allpurpose flour
2 teaspoon Baking powder
4 lg Eggs
3 Egg yolks
One half cup Buttermilk
1 tablespoon Grated lemon zest
1 tablespoon Strained lemon juice
1 teaspoon Vanilla extract

LEMON GLAZE
One half cup Water
One half cup Sugar
1/3 cup Lemon juice
2 teaspoon Vanilla extract

One 10inch Bundt pan, buttered and floured.

Set a rack in the middle level of the oven and preheat to 325 degrees.

Combine butter, sugar, flour and baking powder in mixer with paddle. Beat
on low speed 2 minutes. Combine remaining ingredients and add to mixer in
three additions, beating 1 minute between each addition. Scrape batter into
prepared pan and bake for about one hour, until cake is well risen and well
colored and a knife inserted between the edge and tube emerges clean. Place
cake on a rack in pan.

For glaze, combine water and sugar and bring to a boil in a saucepan.
Remove from heat and add lemon juice and vanilla. Unmold cake and brush
glaze evenly all over outside of cake. Cool and wrap for storage.

Yield: One 10inch Bundt, about 16 servings

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9031

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998