Feb 26, 2014

Lemon Buttermilk Pound Cake

When I was browsing a Southern Living Magazine at Abhi and Anvi Music Class, this wonderful Lemon Buttermilk Pound cake recipe caught my eye. The instructions were so simple and i have all the ingredients handy. I have just captured the recipe on my iPhone and right then I knew after I go home what will be happening in my kitchen! Yes Of Course, this beautiful looking, lemon yellow colored and chiffon textured Loaf Pound cake! This piece of cake is served with Pistachio Ice Cream in the picture along with some Pistachios on top, I don't have pistachio Ice Cream, but I do have Pistachios in my Pantry all the time (Thanks to Abhi for his love for Pistachio Nuts!).  Guess What I did, I loaded Pistachios on top of the Cake and that turned out to be Gooood! Here is my version of the recipe, Njoy!

Oh one more thing, Usually Lemon Flavor in Baking doesn't excite me that much! But I always wanted to try some lemon flavored cakes or pies, as I can't eat by myself, I need people to feed :-), I have baked this cake fresh in the early morning and took it to my Teamroom at Work, and Count 1,2 3, it vanished in minutes! With that You can tell, How Good this Cake Turned out, Go on Impress your Loved Ones or the people that you serve with this wonderful recipe!

Canola Oil - 1/2 cup
All Purpose Flour - 2 cups
Baking Powder - 2 tsp
Kosher Salt - 1/2 tsp
Sugar - 1 1/2 cups
Eggs - 2
Buttermilk - 3/4 cup
Lemon Juice - 1/4 cup
Lemon Zest - 1 Tbsp
Vanilla Extract - 1/2 tsp
Pistachio Nuts - 10 (optional)


  • Heat oven to 350 F, Apply Oil to your Bread Loaf Pan ( 9'' loaf pan). Dust it with some flour.In a Large Bowl mix together APF, Baking Powder and Kosher Salt and set aside.
  • In a medium bowl add oil, sugar, whisked eggs, beat it until you get the soft and fluffy texture. Now add Buttermilk, Lemon Juice and Vanilla Extract beat for 5 strokes until everything is combined. 
  • Add the wet mixture to dry flour mixture and mix it everything well. Beat with electric mixture until it comes fluffy. Add Lemon Zest to the batter and fold it into batter. 
  • Transfer this batter to the Pan and smooth it out with wooden spatula. Now top with roughly chopped pistachio nuts. Bake for 50 to 60 min. ( until the tooth pick comes out clean)
One Piece at a time! Aha, that feels Appetizing!

For every oven temperatures vary. I suggest keep it in the oven for 60 minutes, but keep watching after 50 min ( to avoid any burning).

Love the Chiffon Texture, Couldn't stop clicking!
Check Out other Pound Cake Recipes as well!

will be back with another great recipe!
take care until then!



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