Lemon Buttermilk Pound Cake

The Lemon buttermilk pound cake will keep in an airtight container at room temperature for up to 2 days. If making the curd ahead of time, you can transfer it straight into a clean airtight jar, cover with an airtight lid and place in the fridge. It will keep in an airtight jar or container in the fridge for up to 1 week.

The lemon syrup will keep in an airtight jar or container in the fridge for up to 2 weeks. The cake can be also toasted in a sandwich press or in a toaster until golden. The combined whipped cream and sour cream can be replaced by scoops of good-quality vanilla ice-cream if desired.

Components

  • Lemon Buttermilk Pound Cake

  • Lemon Curd

  • Lemon Syrup

Ingredients

  • Melted butter, to grease

  • 125ml sour cream

  • 125ml thickened cream

  • 2 x 125g punnets blueberries, to serve

  • 2 ripe medium mangoes, sliced, to serve

Directions

  • To serve, combine the cream and sour cream in a medium bowl and use a balloon whisk to whisk until soft peaks form. Transfer to a serving bowl.

  • Preheat a chargrill pan on high (see Baker’s tips).

  • Cut the cake into 1.5 cm-thick slices and toast in a toaster until lightly golden and warmed through.

  • Transfer to a plate and place in the centre of the table with the curd, syrup, fruit and cream for guests to assemble their own dessert.

↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Lemon Buttermilk Pound Cake

Ingredients

  • 125g butter, at room temperature

  • 220g caster sugar

  • 2 eggs

  • 1 tablespoon finely grated lemon zest

  • 225g plain flour

  • ½ teaspoon bicarbonate of soda

  • 125ml buttermilk

  • 1 tablespoon strained fresh lemon juice

Steps

  • Preheat oven to 180°C (160°C fan-forced). Grease a 9cm x 19cm (base measurement) loaf tin and line the base and long sides with one piece of non-stick baking paper.

  • Use an electric mixer to beat the butter and sugar until pale and creamy.

  • Add the eggs one at a time, beating well after each.

  • Beat in the lemon zest.

  • Sift together the flour and bicarbonate of flour.

  • Combine the buttermilk and lemon juice.

  • On lowest possible speed beat in half the flour mixture and then half the buttermilk mixture until just combined.

  • Repeat with the remaining flour and buttermilk mixtures in two more batches until just combined.

  • Pour the mixture into the prepared tin and smooth the surface with the back of a spoon.

  • Bake in preheated oven for 50 minutes or until a skewer inserted into the centre comes out clean.

  • Leave to stand in the tin for 5 minutes before transferring to a wire rack to cool (this will take about 30 minutes).

Lemon Curd

Ingredients

  • 125ml strained fresh lemon juice

  • 165g caster sugar

  • 3 eggs, whisked and strained

  • 100g unsalted butter, cubed, at room temperature

Steps

  • Combine the lemon juice, sugar and eggs in a medium heatproof bowl and place over a saucepan of simmering water (make sure the bowl doesn’t touch the water).

  • Stir with a wooden spoon for 10-12 minutes or until the mixture thickens to a consistency similar to pouring cream (do not boil).

  • Remove the bowl from the saucepan and gradually stir in the butter until the butter is evenly incorporated and the curd is smooth.

  • Cover with plastic wrap (see Baker’s tips) and place in the fridge to chill.

Lemon Syrup

Ingredients

  • 110g (½ cup) caster sugar

  • 160ml (⅔ cup) strained fresh lemon juice

  • 2 tablespoons water

Steps

  • Combine the sugar, water and lemon juice in a small saucepan and stir over medium heat until the sugar dissolves.

  • Bring to the boil and boil for 3 minutes or until reduced slightly.