Buttermilk -- Buttermilk Lemon Pound Cake

Recipes on this page were developed or tested by CeCe Sullivan, Times home economist. The recipes are evaluated by staff members and are printed in a format suitable for clipping.

In the nutritional data, 5 to 7 percent of the fatty acids are undefinable.

The following recipe is from ``The Fannie Farmer Baking Book'' by Marion Cunningham.

BUTTERMILK LEMON POUND CAKE

16 slices; approximate preparation time 25 minutes

Poundcake:

4 eggs

3 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1 cup butter or margarine, room temperature

1 1/2 cups sugar

2 tablespoons lemon juice

1 tablespoon grated lemon peel

1 cup buttermilk

Glaze:

1/3 cup powdered sugar

2 tablespoons lemon juice

1/4 teaspoon vanilla

1. To prepare the poundcake: Grease and flour a 10-inch bundt pan or two 8 1/2-by-4 1/2-inch loaf pans. Put the uncracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Crack into a bowl and set aside.

2. Sift together the flour, salt, soda, baking powder and nutmeg; set aside. Put the butter into the large bowl of an electric mixer and beat until smooth. Slowly add the sugar, beating constantly, and continue beating until smooth and well-blended.

3. Add the eggs all at once and beat until the mixture is light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until well-blended. Add the lemon juice and peel with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well-blended.

4. Pour the batter into the prepared pans. Bake the bundt cake in a preheated 350-degree oven for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or until the cakes test clean. Remove from the oven and let cool on wire racks 5 minutes before unmolding.

5. To prepare the glaze: Stir together the powdered sugar, lemon juice and vanilla. Brush over the top of the warm cake; cool completely before cutting into slices.

Data per serving

Calories 299

Protein 5g

Fat 14g

Carbohydrates 39g

Sodium 319mg

Saturated fat 8g

Monounsaturated fat 4g

Polyunsaturated fat 1g

Cholesterol 97mg