Lemon Buttermilk Bundt Cake
This is a close cousin to a pound cake - the proportions are close, but we use buttermilk for part of the butter content.
We also cheat a little bit by adding some baking soda.
Ingredients:
190g (6.7 ounces) salted butter, at room temperature (+ extra for the pan)440g (15.5 ounces) white sugar (+ extra for the pan)
320g (11.3 ounces) cake flour
2 mL (1⁄2 tsp) baking soda 2 mL (1⁄2 tsp) coarse salt 175 mL (3/4 c) buttermilkZest and juice from 2 lemons
5 large eggs, separated
Method:
Preheat the oven to 160ºC (325ºF)
Separate and then whip the egg whites in a stand mixer until light and foamy.
With the mixer running, slowly add in 3 Tbsp of sugar and continue to whip until the whites are at the soft peak stage.
Set aside.
Zest the lemons.
Juice the lemons and then In a cup combine the buttermilk and lemon juice.
Add the remaining sugar and the lemon zest to the stand mixer bowl and beat together with the paddle attachment.
Add the butter and then cream on medium speed until pale and fluffy.
Reduce the speed to low and add the yolks, one at a time.
In a small bowl whisk together the flour, baking soda and salt.
With the mixer still running on low alternate adding the flour and buttermilk mixtures.
Add about a third of each at a time.
Fold about a third of the egg whites into the batter with a spatula until combined, then fold in the remaining whites until they are just barely combined.
Coat the inside of a Bundt pan with butter and then dust with a sprinkle of sugar.
Transfer the batter to the bundt pan, smooth the top and bake for around an hour.
Cool the cake in the pan on a wire rack for 10 minutes, before removing it from the pan to cool completely.
Serves 8
90 minutes total time
