Recipe by copelandsk
"My mother's blue-ribbon pound cake recipe. It always gets rave reviews."
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2 1/2 cups
1 1/2 cups
3 1/2 cups
Very easy, delicious recipe. I added lemon zest to the batter (because why not??) and it turned out perfectly!
Delicious! I made it vegan by substituting eggs with flax "egg" (1 tbl flax + 2 tbl water for each egg called for), milk used was almond with 1 tbl apple cider vinegar, and coconut oil for butter, plus vegan sugar. I also made it gluten free with Bob's Red Mill all purpose gf flour. Cake was perfect...crusty on the outside and tender on the inside. Glad I tried it!
I made this for a pot luck, and everyone loved it was so moist and light. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal preference.
I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. Then I added a cup of fresh blueberries. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze
Days later the cake is still as moist as the day I baked it. I will be making this again.
I decided to try this recipe since it was made with buttermilk and called for lemon extract and zest instead of sour cream and lots of lemon juice and zest like my old recipe. The resulting cake was rather disappointing…it was dry and it did not have the moist decadent lemon flavor as my old recipe. I will go back to my old sour cream recipe for future baking.
This was awesome! The first time I've ever made a pound cake that was edible, and it was great! Everyone has been asking me for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 244
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