Buttermilk Lemon Pound Cake

Yield: 1 loaf

2 cups unbleached all-purpose flour*

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt*

5 ounces unsalted butter*, softened, plus more for greasing

1 cup granulated sugar

2 large eggs

1-1/2 teaspoons vanilla bean paste*

2/3 cup buttermilk

1/3 cup granulated sugar

1/4 cup freshly squeezed lemon juice

Preheat the oven to 350°F. Grease the bottom and sides of an 8-1/2 by 4-1/2 inch loaf pan* with butter. In a medium bowl, whisk together the flour, salt baking soda and baking powder. Set aside.

Using a stand mixer, on medium-low speed, beat the butter, vanilla bean paste, and 1 cup of sugar until smooth. Add the eggs one at a time, mixing on medium speed until well combined before adding the second egg. Scrape down the side of the bowl with a silicone spatula.

With the mixer on low speed, add half of the flour mixture to the butter mixture and mix until just combined. Add half of the buttermilk, again mixing until combined. Add the remaining flour, then the buttermilk, mixing well after each addition.

Using a silicone spatula, scrape the batter into the prepared pan and spread evenly, nudging the batter into the corners of the pan. Bake until a bamboo skewer or toothpick inserted in the middle comes out clean, about 40 minutes.

Meanwhile, to make the lemon syrup, stir the remaining sugar and lemon juice together in a small saucepan. Cook over medium heat until the sugar is dissolved. Turn off the heat, don't let it boil. Set aside until the cake has finished baking.

Remove the cake from the oven and run a small knife around the cake to loosen it from the pan. Invert it onto a piece of parchment paper* and place on a rimmed baking sheet. Poke a dozen or so holes in the bottom of the cake with a bamboo skewer. Then, with a silicone pastry brush*, brush half of the lemon syrup onto the bottom of the cake. If the syrup begins to thicken, reheat over low heat. Turn the cake over and poke a dozen or so holes into the top of the cake. Brush on the remaining syrup, filling the holes. Let the cake cool to room temperature before slicing.

*available at Surfas Culinary District

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