The glaze on this one really brings out the lemon flavor! The buttermilk adds a tangy flavor and uses extra egg yolks for natural yellow color and richer flavor.
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
2 tbsp lemon extract
1 tbsp vanilla extract
Zest of 3 lemons
8 large eggs, room temperature
4 egg yolks, room temperature
1 teaspoon salt
4 1/2 cups cake flour or White Lily All Purpose Flour
3/4 cup buttermilk, at room temperature
1/4 cup lemon juice
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and fitting a parchment paper square between the two pieces. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, lemon zest, and salt, beat until combined. Scrape the bottom and sides of the mixing bowl. Add ½ cup flour and beat to combine. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg and yolk, beating well after each addition. Add the rest of the flour, mixing on low until it just disappears. Add lemon juice to buttermilk, then slowly drizzle in liquid with the mixer running. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Lemon glaze:
2 cups powdered sugar
1/4 cup to 1/3 cup lemon juice
Sift powdered sugar into a bowl and add 1/4 cup lemon juice. Beat with an electric mixer. Add lemon juice a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more lemon juice, one teaspoon at a time. Slowly pour over cooled cake.
15 comments
I’m loving my pan was hesitant because of I was worried the batter would seep out of the two piece pans but to my surprise I have Backed 2 cakes..no problems at allll.
@Donna pan coat refers to a mixture of oil, shortening, and flour that’s a one step alternative to buttering and flouring your pans! Here’s a recipe https://oldcountrykitchenware.com/blogs/recipes/old-country-pan-coat
What ‘type’ of pan coating do you recommend? I have the 2pc square pan but afraid the batter will ‘seep’ out???
@Yvette these are big, dense cakes and they bake slow and slow for a long time to cook through!
Why is the pound cake baked for 2 hours?