Lemon Buttermilk Pound Cake 

​INGREDIENTS:
  • 3 cups all purpose flour,sifted
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups sugar
  • 1 stick or 1/2 cup unsalted butter (room temperature)
  • 1 tbsp lemon zest
  • 3 eggs (room temperature)
  • 2 tsp vanilla
  • 1 1/4 cups buttermilk
  • 1/2 cup vegetable oil
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HOW TO PREPARE LEMON BUTTERMILK POUND CAKE:
  • Preheat oven to 350 degrees F.
  • Butter or grease and flour a 9-inch tube pan.
  • Sift the flour, baking powder and salt together and set aside.
  • Cream the butter and sugar together until light.
  • Beat in the eggs one at a time and add lemon zest. 
  • In a measuring cup or small bowl, combine vanilla, buttermilk and vegetable oil. 
  • Alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain. 
  • Pour into prepared pan.
    Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
  • Cool the cake on a rack for 30 minutes. 
  • Run a knife around the edges to free the cake, invert it on a plate, then turn it right side up. 
  • Sprinkle with powdered sugar if desired.
  • Serve and Enjoy!​

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