Lemon Buttermilk Pound Cake Loaf
What better time to have some lemon buttermilk pound cake; it’s LEMON SEASON here in South Alabama. The picture is just half of the cake. The long loaf works best for get togethers, easy to slice and divide.
Lemon Buttermilk Pound Cake Loaf
What better time to have some lemon buttermilk pound cake; it’s LEMON SEASON here in South Alabama. The picture is just half of the cake. The long loaf works best for get togethers, easy to slice and divide.
Cooking Instructions
- 1
Preheat oven to 325*. Brush Cake Pan Mousse in 16x4x4-1/2 loaf pan. Set aside.
- 2
Using electric mixer, mix together shortening and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, mix well.
- 3
Stir baking soda into buttermilk. Alternatively add flour and buttermilk mixture in bowl. Stir in extract.
- 4
Pour into prepared pan. Bake 1 hour and 20 minutes or until top of cake is golden brown and toothpick inserted comes out clean.
- 5
Remove from oven and let rest 15 minutes.
- 6
Fix Simple Syrup: store together lemon juice and sugar in saucepan, heat until sugar is dissolved. Drizzle half slowly over the entire cake (during the 15 minute cooling time) let sit 5 minutes, drizzle remaining syrup over cake.
- 7
After 15 minutes cooling time, turn loaf out onto a tray long enough for loaf.
- 8
Fix Glaze: Beat glaze ingredients together until smooth. Drizzle half over cake. Let cake cool completely, pour remaining glaze over top.
- 9
Store in airtight container.
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