So, last week I made a batch of Buttermilk Pancakes for lazy brunch which were absolutely delicious. I thought I'd have leftover batter for the following day but being greedy savages, we scoffed the lot. It also left me with half a carton of Buttermilk in the fridge needing a home so I started thinking. I could have made scones but I wanted a little teatime treat for Sunday afternoon and I decided to make a cake.
The lovely Fiona from Hunters Lodge gave me a lovely basket of her eggs and I could think of nothing better than this simple cake, fragranced with lemon zest and vanilla, to do them justice. When I cut the trial slice for the photo, I was delighted to see little threads of lemon zest poking out. I served this with some lovely creme fraiche and mixed berries but it would be equally good with some poached apples and a little pot of homemade Calvados cream.
Lemon Vanilla Buttermilk Pound Cake
500g Caster Sugar
225g Butter, very soft
2 tsp Vanilla Extract
Zest of 1 Lemon, unwaxed
375g Plain Flour
1/2 tsp Baking Powder
Preheat your oven to 160c/Gas Mark 3. Grease & line a 9-inch springform round baking tin with baking paper.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well between additions, then the buttermilk, lemon zest and vanilla extract.
Fold in the flour and baking powder, mixing well to make sure there's no little pockets of flour lurking.
Pour into the prepared tin, place on a baking sheet and bake for about 75-80 minutes until golden and a skewer comes out clean.
Remove from the oven & allow to cool in the tin for 10 minutes before transferring to a wire cooling rack.