When I was a child, one of my biggest treats was getting a bakery cake on my birthday from a tiny bakery in Pensacola called Warrington Bakery. My memories of these cakes is of a rich butter pound cake topped with buttercream icing and pastel roses piped around the top. It was heavy - literally heavy - and came in a white bakery box tied with a string. I am sure that my memories deceive me, all these years later, but it was the most delicious cake I’ve ever eaten. I’ve tried many cakes since then and none compare but many come close, including this one.
1 cup of softened butter (2 sticks)
2 ½ cups of sugar
4 eggs
1 ½ teaspoons of vanilla
3 cups of flour
¼ teaspoon baking soda
1 cup buttermilk
1 tablespoon fresh lemon juice
Zest of one whole lemon
Preheat oven to 325 degrees, grease and flour a fluted bundt pan.
Cream together the softened butter and sugar until they are light and fluffy. This will take several minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla and mix well.
Sift together the flour and baking soda.
Add the buttermilk and flour to the butter mixture - about ⅓ of each at a time - mixing well after each addition.
Stir in the lemon juice and zest.
Pour the batter into the prepared bundt pan.
Bake about 70-75 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan about 15 minutes before turning it out onto a cooling rack to cool completely.
I like the cake just as it is right out of the oven but you can add a glaze of powdered sugar and milk or just a simple sprinkling of powdered sugar.
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