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Lemon-Buttermilk Pound Cake
1½ hours 30 minutes active
To lighten traditionally dense pound cake, we separated the eggs, a trick we learned from Kathryn King of Atlanta’s Aria restaurant. Beating the whites resulted in a texture reminiscent of angel food cake, while the yolks and butter preserved the rich pound cake flavor. Baking soda made the cake even lighter, and a combination of lemon zest and juice produced a more complex citrus flavor. Begin checking the cake for doneness after 40 minutes and check frequently thereafter. At Aria, slices of the cake are buttered, toasted and served with fresh fruit and whipped cream.
tablespoons salted butter, room temperature, divided
grams (2 cups plus 3 tablespoons) white sugar, plus extra, divided
01Heat the oven to 325ºF with a rack in the middle position. Rub 1 tablespoon of the butter evenly over the pan, then use a pastry brush to ensure it gets into all corners. Sprinkle in a bit of sugar, then turn the pan to evenly coats all surfaces.
I am certain that this cake is delicious and thank you for the recipe, but perhaps this lighter version of pound cake could more accurately be renamed Lemon-Buttermilk Half-Pound Cake? Just gently jesting, of course, but I like the ingredient list, especially the use of the buttermilk. What would happen if I omitted the whipping of the egg whites and changed the flour to unbleached all-purpose for a denser texture to the cake? We like a denser pound cake as a base for fruit toppings and whipped cream, or lightly toasted with butter, and I haven't found another pound cake on your site yet.
Should this be stored in the refrigerator?