Jamie: Mama made a lot of pound cakes while we were growing up. It was uncommon for there not to be one under a glass cake dome in the kitchen. And it is
even more uncommon for me to walk by a pound cake without helping myself. I just can’t seem to keep walking.
1 cup (2 sticks) unsalted butter, softened, plus additional for coating pan
2 1/4 cups sugar
6 large eggs
2 1/2 teaspoons vanilla
Finely grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
3 cups self-rising ß our
1/2 teaspoon baking soda
3/4 cup buttermilk
Preheat oven to 350°F. Butter a 10-inch tube pan; set aside. In a large mixing bowl, cream the 1 cup butter with an electric mixer on medium speed. Add the sugar and salt; beat until light and fluffy. Beat in the eggs, one at a time, until incorporated; continue beating about 1 minute more or until frothy. Beat in the vanilla, lemon zest, and lemon juice.
In a medium bowl, whisk together the ß our and baking soda. Alternately beat the flour mixture and the buttermilk into the butter mixture until well combined. Pour the batter into the prepared pan. Bake for 60 to 75 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Carefully turn cake out onto a wire rack to cool completely before serving.
Servings: 10 to 12
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