Organic Lemon Buttermilk Poundcake

Makes: 1 cake Prep time: 30 minutes Bake time: 48 to 50 minutes


3 and 1/2 cups all purpose flour

2 and 1/2 cups granulated sugar

1 and 1/2 cups softened unsalted butter

4 large eggs

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup whole buttermilk

1/2 teaspoon lemon zest

1 teaspoon lemon extract


3 and 1/2 cups confectioners sugar

1/2 teaspoon lemon zest

1/2 cup fresh lemon juice

pinch salt


Preheat your oven to 350 degrees.  Butter and flour a tube or bundt pan and set aside.

In the bowl of your mixer, beat the butter and sugar until light and fluffy.  About 5-10 minutes.  Add eggs, one at a time and scrape down the bowl as needed.  Add the extract and lemon zest and mix until combined.

In another bowl, whisk together the flour, salt and baking soda.

Alternate mixing in the flour and buttermilk until the batter is combined.  Be careful not to over mix.

Pour into the prepared bundt pan and bake for 30 minutes.  Rotate the pan and bake for another 15 to 20 minutes, or until the cake springs back or a tooth pick inserted comes out clean.

Cool in the pan for 15 minutes, then insert onto a baking rack with foil underneath to catch the excess glaze.

Whisk all glaze ingredients and drizzle over the cooled cake.  Store under a cake dome the day it is baked.  The day after you should wrap the cake in wax paper and foil to keep it from getting too dry.   You may freeze the cake if you wrap individual pieces in wax paper and foil.