The Worth Every Pound Cake

I meant to get this recipe up yesterday but life took over and I barely had a minute to sit down and type, so Saturday morning it is.  Here is the recipe you (and your hips) have been patiently waiting for all week; the Worth Every Pound Cake.  And believe me, this cake is most definitely worth every pound that you put into it.

Here’s what you’ll need to create your little slice of heaven:

Ingredients Needed:

3 Cups of Flour
1/4 tsp of Baking Soda
1/2 tsp of Salt
1 Cup of Butter, softened
3 Cups of White Sugar
6 Eggs
2 tsp of Vanilla Extract
1 Cup of Buttermilk
The Juice of 1 Lemon
The Zest of that same 1 Lemon

Optional Glaze:

The Juice of 1 Lemon
1 Cup Confectioners Sugar

I personally love the lemon glaze but my husband isn’t a big fan of lemony desserts, so being the generous wife that I am, I only put the glaze on half the cake.

Preheat your oven to 325 degrees and generously grease and flour your bundt pan.  I say this from experience.  I thought mine was greased enough until I went to get it out.  It survived, but there were definitely a few battle wounds.  Lesson learned?  You can never have too much grease!

Now, in a large mixing bowl, cream your butter with your sugar. Add your eggs, one and a time, and beat well into the sugar mixture. Stir in the lemon juice and lemon zest along with your vanilla extract.

In a separate bowl mix together your flour, salt, and baking powder.  Slowly mix in your flour and buttermilk to the cake mixture, alternating adding parts flour mixture to buttermilk. Pour the finished batter into your bundt pan and throw it into the oven for about 90 minutes.  When cake is finished, the sides will pull away from the pan.  Let your cake cool for 10 minutes and then remove it from the bundt pan and let it cool completely.

If you decide to use the glaze, you’ll squeeze all the juice out of your lemon into a bowl and stir in your confectioners sugar until you have a white liquid glaze.  Poke some holes in the top of your cake with a toothpick so that the glaze will penetrate the cake and then spoon the lemony goodness over the top.  It’s at this point in the process where my hips really start screaming; feed me! Feed me!

Here’s the finished product.  This is one of my husband’s pieces, sans glaze.  I put a little powdered sugar over the top to make it look purdy.

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