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Sat, Oct. 19

Cooking with Diane: Lemon Buttermilk Pound Cake perfect for Easter

Lemon Buttermilk Pound Cake. (Diane DeHamer/Courtesy)

Lemon Buttermilk Pound Cake. (Diane DeHamer/Courtesy)

This scrumptious lemony pound cake is a perfect dessert for your Easter dinner. Your family will love it.

Happy Easter!

Lemon Buttermilk Pound Cake

Cake ingredients:

2 cups sugar

1 1/2 cups butter (soft)

4 eggs

3 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

1/4 cup lemon juice

1 teaspoon lemon extract

Directions:

Beat butter and sugar until fluffy (10 minutes), add eggs one a time and beat well each time. Mix flour , soda, and salt in a separate bowl. Add 1/3 to the batter and 1/2 of the buttermilk, and lemon juice, and lemon extract mixing well, then repeat adding flour mixture into batter with the remaining buttermilk. Pour into a greased bundt pan and bake at 325 degrees for 60 minutes.

Glaze ingredients:

2 cups powdered sugar

2 tablespoon soft butter

1/4 cup lemon juice

1 tablespoon lemon zest

2 tablespoons sour cream

Directions:

Beat powered sugar, juice, butter, sour cream and zest until smooth then pour over cake.

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