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Lemon-buttermilk pound cake


Lemon-buttermilk pound cake


Lemon-Buttermilk Pound Cake is a delicious treat enhanced with a hint of buttermilk that seamlessly

combines tangy lemon flavor with the rich, buttery texture of classic pound cake. This cake is known

for its crumbly yet soft texture, characteristic of the pound cake tradition, achieved by using pure

butter and sugar, followed by the gradual addition of eggs. The addition of lemon zest gives the beer


a sweet, citrusy

flavor and adds a refreshing lemon flavor to each delivery that is neither overpowering nor


Buttermilk plays a big role in this recipe, not only adding some sweetness to the lemon filling but also

adding to the moistness of the cake, ensuring that every bite melts in your mouth. The vanilla-rich,


smooth and velvety batter is easily poured into prepared cakes or baking molds and baked until

golden brown. The pepper develops a bit and provides a nice contrast to the interior.

After the bread is baked and cooled, the bread is often sprinkled or lightly coated with a mixture of

lemon juice, lime juice, and powdered sugar, which adds a nice texture and crispness. This design is

placed on the cake with a beautiful, slightly transparent border pattern. The finished product is a treat


not only for the eyes, but also for the eyes, capturing the light and highlighting the light and dark

lemons throughout.

This cake is very popular as a dessert, as a snack with tea or coffee, or as a special breakfast. The food

is robust yet balanced, making it versatile, whether for a casual family gathering or afternoon tea.

With its delicious combination of tangy and sweet, cream and citrus, Lemon-Buttermilk Pound Cake is


a testament to the simple yet sophisticated beauty of traditional baking.


° Pour 3/4 cup

° 3/4 cup sugar

° Salt 1/4 teaspoon ° 1/2 cup unsalted salt

° 2 LARGE EGGS ° Baking powder 1 tablespoon ° Lemon juice 2 tablespoons ° lemon zest 1

tablespoon ° 1/2 cup buttermilk

+ ° powdered sugar for glasses 1 cup

° lemon juice 8 tablespoons ° lemon juice 3 tablespoons ° lemon squeeze a few drops




Lemons should never spoil. Culinary It is citric acid that gives it a unique taste and vitamin C. It also

gives a different texture to anything placed on it. These treats are great to share with everyone, and if

you’re looking for something to gift this Valentine’s Day, try baking and surprise everyone at work,

school, or home.

It’s a good thing you have an electric mixer to make this cake because it will keep beating for 30

minutes. Otherwise, a little patience and love is enough.

Beat the butter and sugar with an electric mixer at medium speed until creamy. This process takes at

least 10 minutes. If you do this step carefully, the cake will have a spongy consistency.

Add the eggs and milk and continue beating for another ten minutes. Then we add lemon juice. Add

the flour mixture to the baking powder, lemon zest and salt. And he won.

Bake in a greased and floured skillet in the oven at 350 F until a toothpick comes out clean. Let it cool.

+ For the topping:

Prepare the syrup by mixing the herbs in a pan over low heat until the honey thickens. Don’t add

anything to stir, stir, stir gently in the pan.

A hole filled with metal is drilled into the mortar so that it can enter the soup properly when washed.

Brush the cake with syrup and sprinkle lemon on top.


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