4 eggs
3 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 sticks butter, rm. temp.
2 cup sugar
1 tsp lemon extract
1 cup buttermilk
Directions
Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 x 2 1/2
inch loaf pans. Put the uncracked eggs in a bowl, and pour hot tap
water over them. Let stand for several minutes to warm the eggs
gently.
Combine the flour, baking soda, baking powder and salt, and sift them
together onto a large piece of waxed paper. Put the butter in a large
mixing bowl, and beat until it is smooth and creamy. Slowly add the
sugar, beating constantly, and continue beating until smooth and well
blended. Add the eggs all at once, and beat until the mixture is
light and fluffy.
Sprinkle about 1.2 the flour mixture over the butter mixture, and beat
until well blended. Stir the lemon extract and the lemon rind into the
buttermilk. Beat 1/2 the buttermilk mixture into the batter. Add the
remaining flour and buttermilk mixtures, and beat until the batter is
smooth and well blended.
Pour the batter into the prepared pan or pans. Bake the bud\ndt cake
at 350F for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or
until a pick inserted in the center of a cake comes out clean.
Remove from the oven, and let cool on a rack for 5 minutes, then turn
out onto the rack to cool completely before serving.
Servings: 10 servings
Buttermilk Lemon Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Recipes as an idea can be traced far back into the far past, in fact as far as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these early recipes were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we find two books which appeared in the 1300s - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that appears on menues today, but rather accounts of the types of food on the menues of the nobility of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and tastes created an increase in recipe manuscripts, some of which still exist in private cookery archives. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Buttermilk Lemon Pound Cake recipe.
