Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake  Tried Tested

I never thought I could make this so simple yet delicious Cake !!!!

2&/12 cups sugar
1/2 cups butter
4 eggs
3&1/2 cups all purpose flour/ cake flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 cup buttermilk
1 tsp lemon ectract
1/2 tsp of lemon zest
1/4 cup lemon juice chopped almond nuts for decorating

2 cups icing sugar
1/4 cup lemon juice
2 tbsp butter, melted
1 tsp lemon zest

1. Preheat oven to 350F grease and flour flutted tube pan ( such as bundt )
2. Beat white sugar and 1/2 cups of butter together until creamy and light and fluffy, about 10 minutes. Add eggs one at a time , thouroughly beating eggs before adding next.
3. Sift the flour , salt and baking soda together in a bowl . Add 1/3 of the flour mixture to the butter mixture mix well pour in 1/2 buttermilk and mix until combined . Repeat adding the remaining flour mixture and buttermilk, keep mixing and ending with flour mixture . Stir in lemon zest and pour into tube pan.
Reduce oven heat to 325F ( 165C) bake for 1 hour until toothpick inserted in the center of cake comes out clean .
4. For the glaze – beat icing sugar, lemon juice , two tbsp of melted butter and lemon zest in a bowl using electric beater. Set your beater to high speed and beat for 10 minutes.
Note: to make a thick glaze add more icing sugar if its too thin about tbsp by tbsp and let it set before glazing the cake make sure the cake is cool completely before glazing ……

Prepared, tried and tested by: Joy Martin Smyth‎ – All joy’s lovely cooking