Lemon Buttermilk Pound Cake

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Spring is around the corner, its official! Though Coloradans expect a few more snow showers, it's almost pleasant in some parts of the country.  The winter was quite dry this year in Colorado, which is unusual.    The wiles of nature seem to have confused the plants and trees so much, that some of them flowered before time!  You can see proof of these strange happenings in the exhibit below-of the yellow darlings.  These beauties were in my back yard looking perky and pretty until a little busy body in my family decided to change things around a wee bit.

As soon as I spotted these flowers, it reminded me how the weather is unpredictable, and it may start snowing the next day.  Which meant the doom of these flowers was pretty close!  I didn’t know how soon.  Before I could engage in such thoughts of the future of these flower, my lil imp had decided their fate.  He had followed me while I photographed them, and when I finished taking the picture, plucked them, and gave it to me.   What a sweet thing to do right? I know! It is one of those moments when you are not sure if your child should be punished or appreciated.  Anyways, I decided to make the most of the situation.  I took pictures of this wonderful pound cake and made the hand-picked flowers a prop.  That is the story of the cruel end of the flowers.  As for the lemon pound cake, their fate ended inside four big tummies. 

I loved the texture and mild lemon flavor in this cake

Ingredients:

For a 9 by 5 inch loaf:

All purpose flour- 1 1/2 cup
Baking soda- 1/4 tsp
Baking powder- 1/2 tsp
Salt- 1/4 tsp
Butter- 1/2 cup
Vegetable Shortening- 1/4 cup
Granulated white sugar- 1 cup
Eggs- 2
Buttermilk- 1/2 cup
Pure Vanilla Extract- 1 tsp
Zest and juice from one Lemon

For Glaze:

Confectioner's sugar- 1/2 cup
Lemon juice

Method:

1.Preheat the oven at 350 degree F. Grease a 9 by 5 inch loaf pan.
2.Cream the butter and shortening together.
3.Add sugar,a little at a time and beat well till its creamy.
4.Add the eggs one at a time and beat well.
5.Now add the vanilla extract and lemon juice and lemon zest and mix well.
6.Whisk together the dry ingredients in another bowl.
7.Add the dry mixture into the wet mixture, alternating with the buttermilk. Starting and ending with the flour and mixing everything well.
8.Pour into the prepared pan and bake for about 50 minutes, or until a tester inserted comes out clean.
9.Cool on wire rack.
10. Make the glazing by mixing together the lemon juice into the sugar, until you get the required consistency.
11.Pour over the cooled cake and wait for some time till it sets.

Sending this and Almond cookies to Vaishali's event Spring


Notes:

1.You could make a bundt cake if you double the recipe.
2.If you cut down the butter or shortening your cake will be dry.
3.Deeba has made her cake in a 8 inch round pan, so could you if you want a round cake. :-)

Contributor: Namitha
Recipe Adapted from : Deebas blog ,Food network and All recipes