Sunday, May 22, 2011

Lemon Buttermilk Pound Cake with Strawberry Coulis

I have a bit of an obsession with lemon lately. I've always loved the smell of lemons and really wish they'd create a lemon scented candle, but lately its taken over into foods. Luckily (or unluckily?) Tom only likes lemon in desserts and not in savory foods, so its kept my lemon obsession in check a bit.

When this recipe popped up on my Google Reader I knew I needed to make it right away. But I already had a ton of desserts baked so I convinced myself to hold off until this weekend. It worked perfectly because I also had a some leftover buttermilk in the fridge.

Lemon Buttermilk Pound Cake with Strawberry Coulis
Source: Good Thymes & Good Food 
Servings: 1 cake
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Strawberry Coulis Ingredients:
    • 2 cups (about 1 carton) strawberries, hulled and cut into chunks
    • 3 tbs. sugar
    • 1 tbs. freshly squeeze lemon juice
    • 1/4 cup water

    Lemon Buttermilk Pound Cake Ingredients:
    • zest of one lemon
    • 1 stick unsalted butter, at room temperature
    • 1 1/2 cups sugar
    • 3 cups all purpose flour
    • 2 tsp. baking powder
    • 3/4 tsp. salt
    • 3 eggs, at room temperature
    • 1 1/4 cups buttermilk, at room temperature
    • 1/2 cup vegetable oil
    • 2 tsp. vanilla extract

Directions:
1. Add the strawberries, sugar, lemon juice, and water to a blender. Puree until smooth.
2. Pour the strawberry mixture into a fine strainer over a large bowl to separate the seeds. Cover and refrigerate until needed.
3. Coat a 10" bread* pan with butter. Dust with flour and pour out the excess. Line a cookie sheet with aluminum foil and set aside. Preheat the oven to 350.
4. In the bowl of your stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy.
5. While that is mixing, add the flour, baking soda and salt to a medium bowl and stir to combine.
6. Add the lemon zest to the butter and sugar mixture. Then add eggs one at a time, scraping down the sides of the bowl after each egg.
7. Combine the buttermilk, oil and vanilla extract in a large measuring cup. Slowly pour the mixture into the stand mixer. Slowly add the flour mixture and mix until just combined. Scrape down the sides and continue to mix for another minute.
8. Pour the mixture into the prepared pan and place the pan onto the cookie sheet. Bake for 55-60 minutes.
9. Cool on a wire rack for one hour. Using a butter knife, gently separate the sides of the cake from the pan and flip over. Let pound cake continue to cool on the wire rack for another hour before serving.
10. To serve, cut into slices and drizzle with strawberry coulis.

*You can either use a bundt pan to create a pound cake loaf or a tube pan. 

I was pleasantly surprised how much of the lemon flavor comes through in this cake. I had always expected pound cake to be very heavy but I guess since this doesn't involve the typical pound of sugar, pound of flour, pound of butter ingredients, it turned out very light. However, I could only eat about half of a 1/2 inch slice of the pound cake before I was full.

Oh and the strawberry coulis. Oh yum! I couldn't help but taste it before I put it over the pound cake and it reminded me of Ruby Tuesday's strawberry lemonade. I hope we have some of this left over, I'd like to add it to the lemonade I planned on making next week.

1 comment:

  1. I made this for The Secret Recipe Club and I don't think I'll make another pound cake recipe again. It was so delicious.

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