Lemon Buttermilk Pound Cake

Lemon Pound CakeFrom the kitchen of A single Ideal Bite… This is a beautiful cake, but to my excellent surprise, I haven’t been capable to come across it on other blogs or recipe web-sites. You know, I’ve in no way really been into generating or eating bundt cakes (although the pans are enjoyable to use for producing banana bread), but now I believe I’ll have to try it. In particular the mini chocolate bundt with peanut butter filling. As the cake is cooling, whisk together ingredients confectioner’s sugar, lemon juice, lemon zest, and buttermilk to make the glaze.

I’d enjoy this pound cake with any fruit, but I assume blueberries would be divine. Tried this recipe twice to the T and am not confident what occurred but every time, the cake was extremely liquidy and overflowed to be a comprehensive disaster and left me with a liquidy half cake (if I even known as it that). I’m Very lactose intolerant, I would like to know if there is a substitute for the cream cheese. Hi Joyce, I would stick with all objective flour — the cake is very light with a quite tender crumb so cake flour is not needed. I would also recommend sticking with standard and not the light or fat free of charge sour cream.

Includes two% or less of the following: sodium bicarbonate, sodium aluminum phosphate, aluminum sulfate, salt, egg whites, canola or soybean oil, wheat gluten, propylene glycol monoester, mono-diglycerides, sodium stearoyl lactylate, whole lemon powder (from …

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