After the unfortunate first red badge in 2girlsandapin history we appointed earlier to the Cheese, Olive, and Buttermilk Herb Bread I felt like I need a palate cleanser! So, I turned to Pinterest gods for something to make and salvage at least some of the ingredients I had to buy for the previous baking experiment. In a serendipitous twist of fate, a recipe that immediately called to me was also from some of our favorite recipe people on the Internet! So, I decided it was time to give the buttermilk a new life in a lemon buttermilk pound cake from AllRecipes.com!
First, let’s mix all the dry ingredients together.
If you don’t have a stand mixer, don’t fret. I’m just being a spoiled brat and using mine because my significant other rocks and got it for me for Christmas. A good ol’ hand held will do the trick just fine.
I have since acquired a GORGEOUS bundt pan, so next time I make this cake, you’ll be able to see it in all its glory!
I was not this smart and out of sheer laziness and the fact that I hate doing dishes, I opted to cram it all into one pan as opposed to washing two
Step 11: Bake the cake for 90 minutes at 325 F.
NOTE: A lot of people thought this was a bit too long, but for me it worked out just fine. Depending on your oven, just keep an eye on it and once you can notice separation from the pan (or if you prefer to stick a toothpick and wait till it comes out dry method), you’ll know it’s done.
However, if you opt for halving the batter, moving it into two pans, or actually baking this in a bundt pan, you shouldn’t have the same problem.
Another important thing to note either way is NOT TO open the oven for the fist hour of the baking process, according to the original recipe.
The ingredients: It’s no secret we’re huge fans of AllRecipes.com and this recipe is no exception. All the ingredients are listed in a super neat and convenient way. You can switch to metric if that’s easier, and can even transfer all the ingredients to your recipe book or a shopping list! In terms of ingredient availability, everything that was used today you probably either already have in your fridge/pantry or you can easily find in your local supermarket. I am a total looser who didn’t have a bundt pan at the time this pin was tested, so I made my cake in a regular loaf pan, but you can read more about my adventures in the post above
The recipe: This recipe was super duper easy to follow and very straightforward. All your steps are clearly noted and numbered, so you really shouldn’t have any issues making this delicious cake. The recipe also comes with great details and notes. Ones you should particularly note is that you really shouldn’t be opening the oven door for the firs hour of the baking process. The pin unfortunately doesn’t provide step-by-step visuals, so if you need more detail, follow 2girlsandapin as we prepared this pound cake, since we like to take pictures of every minuscule detail!
The flavor: The cake was really very good! It doesn’t come with any bells and whistles. It is a very basic, solid recipe for a pound cake that had a very light lemony tone. I think the addition of the lemon glaze made that lemon undertone a little more prominent, which both my significant other and myself appreciated. The buttermilk gave it a bit of lightness, which complemented the traditional solid features of traditional pound cake. I can see this recipe going the extra mile with the addition of some fruit at the bottom, making it super versatile and easy to make.
Issues: Other then the self inflicted issues of not using a bundt pan, and opting for a loaf pan that I then overfilled with batter, this cake came with no issues! I would definitely suggest that if you don’t use a bundt pan, you split the batter between two loaf pans or simply cut the ingredients in half. Either way, negligible issues that were mainly self inflicted.
Some of the people who left comments on this recipe’s page noted that they thought that the 90 minute baking period was too long. It ended up working out perfectly for me and my oven, but just to be sure, keep an eye out on the cake while you bake and look for the signs that the cake is done (mainly, when it starts naturally separating from the edges of the pan).
Comments: The only comments I can think of is that I would maybe add more lemon extract to the batter, cause I think the lemon undertones could totally be amplified. Also, adding possibly an almond or rum extract and some fruit (like blackberries or blueberries) would totally rock too.
When it comes to notes the recipe came with, it suggests you not open the oven door in the first hour of the baking process.
Final Verdict: This recipe’s yum factor is a solid 9.5/10. Excellent, classic and reliable recipe that has tremendous potential for experimentation!