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