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Zesty Lemon Pound Cakes

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It was a race against time to use up the remainder of my buttermilk and I went nutso yesterday (exactly one week AFTER the stuff was supposed to have expired), searching for recipes calling for buttermilk…and I have saved up a surprising number of them, considering how rarely I have it on hand.

I chose three, and I’m happy to report that ALL of the buttermilk got used up before I had to dump it down the drain. I’m one of those annoying can’t-waste -anything-edible people.  I will bring in burnt cookies to work b/c the thought of trashing them nearly sends me into an epileptic fit.

Anyway, I made a batch of Buttermilk Dressing (a wonderful dressing that’s low-cal without even trying to be), some Southern Style Oven Fried Chicken and some Zesty Lemon Pound Cakes, which just so happens to be one of my all time favorite spring-time treats.

You can tell from the texture of the batter that the cakes are going to be amazing.  It is thick, velvety and almost airy despite its density.  The cakes themselves…heavenly.  Zesty, sweet, tart, rich, and just like the batter–they’re dense and airy at the same time.  You can make them in little bundt pans or just bake it in a couple loaf pans–either way it will be wonderful.

Zesty Lemon Mini Pound Cakes

1 cup White Chocolate Chips
2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup (2 sticks) butter, softened
1 ½ cups granulated sugar
2 tsp. vanilla extract
3 large eggs
1 1/3 cups buttermilk
3-4 tbsp. (about 3 medium lemons) grated lemon peel
1 ½ cups powdered sugar
¼ cup fresh lemon juice

Preheat oven to 350.  Grease and flour 12 mini fluted tube wells.

Melt chips and cool slightly.

Combine flour, baking powder and salt in a small bowl.  Beat butter, sugar and vanilla extract in large bowl until creamy.  Beat in eggs, one at a time, beating well after each addition.  Beat in lemon peel and white chocolate.  Gradually beat in flour mixture alternately with buttermilk.  Pour into tube wells.

Bake for 20-25 minutes or until wooden pick inserted in cakes comes out clean.  Cool in pan on wire racks for 10 minutes.

Combine powdered sugar and lemon juice in small bowl.  Make holes in cakes with wooden pick; pour half of lemon glaze over cakes.  Let stand for 5 minutes.  Invert onto serving platter.  Make holes on top of cakes, pour remaining glaze over.


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

2 responses »

  1. Pingback: Pumpkin Gooey Butter Cake « Veronica's Cornucopia

  2. Pingback: Lemon Meringue Pie | Veronica's Cornucopia

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