Apr 13, 2011

Lemon-Buttermilk Pound Cake with Strawberry Coulis


Usually when it comes to baking I have an endless supply of ideas and I can't wait to check the next one off the list, but recently nothing on that list sounded good.  So I asked James if there was anything that sounded good to him.  Most of the time when I ask him this question he says no, that whatever I make will be fine and dandy.  But for once, he actually had a craving of some sort!  He asked if I would make a lemon pound cake.  But of course!

I searched for a recipe that I thought he would like.  I purposely wasn't looking for a true pound cake.  No need for a pound of butter and sugar, at least not this time around.  As usual, I had a small amount of buttermilk in the refrigerator that I wanted to use and that's how I came across this lemon-buttermilk variety.

I promise, you won't miss all of the butter and sugar, it's perfectly sweet, the texture is spot on and the lemon brings a burst of flavor.  I made a strawberry coulis to go with it instead of glazing the cake.  The strawberries looked beautiful at the grocery store and I wanted to make something with them.  Easy peasy.  This is a cake that I will definitely be making again and again.  It would be great for a dinner party.

Lemon-Buttermilk Pound Cake with Strawberry Coulis

3 cups unbleached, all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1 1/2 cups sugar
1/2 cup unsalted butter, at room temperature
2 tbsp. lemon zest
3 large eggs, at room temperature
2 tsp. vanilla extract
1 1/4 cups buttermilk, at room temperature
1/2 cup vegetable oil

1.  Preheat the oven to 350 degrees.  Butter and flour a 10-inch tube pan.  Line a baking sheet with aluminum foil and place prepared tube pan on top; set aside.
2.  In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside,
3.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 3-4 minutes.  Add in lemon zest.  Beat in eggs one at a time, scraping bowl down between additions and mixing well.
4.  In a large measuring cup, combine vanilla, buttermilk, and vegetable oil.  In three additions, add the flour and buttermilk mixtures, ending with the dry ingredients.  Mix only until incorporated.  Pour into prepared pan.
5.  Bake for 50-55 minutes, until a tester comes out clean.  Cool completely on wire rack before serving.

For Strawberry Coulis

2 cups quartered hulled strawberries
1/4 cup water
3 tbsp. sugar
1 tbsp. lemon juice, freshly squeeze

1.  In a blender, combine the strawberries, water, sugar, and lemon juice.  Puree until very smooth.
2.  Using a fine mess strainer, press strawberry mixer through to remove the seed.  cover and refrigerate until cold and ready to serve.

Lemon-Buttermilk Poundcake from Baking Bites
Strawberry Coulis from smitten kitchen

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