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Still Life with Lemons I
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Wilson, C. C.
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La Belle Cuisine
High-Ratio Lemon-Buttermilk Pound Cake
Food & Wine's Best of the Best, Vol. 6:
The Best Recipes from the
25 Best Cookbooks of the Year
Food & Wine Books, Editor Kate Heddings, © 2003,
American Express Publishing Corporation
from:
Perfect Cakes
© Nick Malgieri 2002, HarperCollins
 
Makes one
10-inch Bundt cake, about 16 servings
“After you bake this cake, you soak it with a lemon and vanilla syrup that
adds
just the right note of tartness and moisture. See the variations at
the end
of the recipe for a sprightly orange or lemon-lime version. Many
thanks to
my friend
Gary Peese of Austin, Texas, for this recipe.”
Cake batter
2 1/2 cups bleached all-purpose flour
(spoon flour into dry-measure cup and level off)
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted
butter, softened
4 large eggs, at room temperature
3 large egg yolks
1/2 cup buttermilk
1 tablespoon grated lemon zest
1 tablespoon strained fresh lemon juice
1 teaspoon vanilla extract
Lemon syrup
1/2 cup water
1/2 cup sugar
1/3 cup fresh lemon juice, strained
2 teaspoons vanilla extract
One 12-cup Bundt pan, buttered and floured
1. Position a rack in the lower third of the oven and preheat
to 325 degrees.
2. Place the flour, sugar, baking powder, and salt in the bowl of a
heavy-duty mixer fitted with the paddle attachment, add the butter, and beat
on the lowest speed for about 2 minutes, or until the ingredients are well
combined.
3. Meanwhile, whisk all the remaining batter ingredients [eggs, egg yolks,
buttermilk. lemon zest, lemon juice and vanilla] together in a mixing bowl
until well combined.
4. Increase the mixer speed to medium, add one-third of the liquid and mix
for 2 minutes. Stop the mixer and scrape down the bowl and beater. Add
another third of the liquid, beat for 2 minutes, and scrape again. Finally,
add the remaining liquid and beat and scrape as before.
5. Use a large rubber spatula to give the batter a final vigorous stir, then
scrape it into the prepared pan and smooth the top.
6. Bake for about 1 hour, or until a toothpick inserted into the cake
halfway between the side of the pan and the central tube emerges clean.
7. Cool the cake in the pan on a rack for 10 minutes, then invert onto the
rack to finish cooling.
8. To make the syrup, bring the water and sugar to a boil in
a small saucepan. Remove from the heat and stir in the lemon juice and
vanilla. Brush the hot syrup evenly all over the cake. Gradually brush until
it is
all absorbed.
Storage Wrap the cake in plastic wrap and then foil to ensure it doesn’t
dry out, and serve within a few days. For longer storage, wrap and freeze;
defrost loosely covered at room temperature.
Variations
Lemon Sour Cream or Yogurt Pound Cake
Substitute sour cream or plain yogurt for the buttermilk.
Orange Buttermilk Pound Cake
Substitute orange zest and juice for the lemon and orange extract for the
vanilla extract in the batter. Make the syrup with 1/3 cup strained fresh
orange juice and 2 tablespoons lemon juice. This cake can also be made
with
sour cream or yogurt as above.
Lemon-Lime Buttermilk Pound Cake
Substitute lime juice for the lemon juice in the batter. Use half lemon and
half lime juice for the syrup. This cake can also be made with sour cream
or yogurt as above.
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