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Lemon-Buttermilk Pound Cake with Strawberry Coulis

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Keyword: Buttermilk, cake, Lemon, Pound, Strawberry

Ingredients

  • 3 cups unbleached, all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 tbsp. lemon zest
  • 3 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 1 1/4 cups buttermilk, at room temperature
  • 1/2 cup vegetable oil

For Strawberry Coulis

  • 2 cups quartered hulled strawberries
  • 1/4 cup water
  • 3 tbsp. sugar
  • 1 tbsp. lemon juice, freshly squeeze

Instructions

  • Preheat the oven to 350 degrees.  Butter and flour a 10-inch tube pan.  Line a baking sheet with aluminum foil and place prepared tube pan on top; set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt.  Set aside,
  • In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 3-4 minutes.  Add in lemon zest.  Beat in eggs one at a time, scraping bowl down between additions and mixing well.
  • In a large measuring cup, combine vanilla, buttermilk, and vegetable oil.  In three additions, add the flour and buttermilk mixtures, ending with the dry ingredients.  Mix only until incorporated.  Pour into prepared pan.
  • Bake for 50-55 minutes, until a tester comes out clean.  Cool completely on wire rack before serving.

For Strawberry Coulis

  • In a blender, combine the strawberries, water, sugar, and lemon juice.  Puree until very smooth.
  • Using a fine mess strainer, press strawberry mixer through to remove the seed.  cover and refrigerate until cold and ready to serve.