Description
Whipping up this lemon-buttermilk pound cake with strawberry coulis feels like sunshine on a plate, bringing zesty freshness right to your table. Fresh strawberries and tangy buttermilk create a delightful dessert that sparks pure comfort and joy.
Ingredients
Scale
Cake Base:
- 3 cups unbleached, all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter
- 3 large eggs
- 1 ¼ cups buttermilk
- ½ cup vegetable oil
Supporting Ingredients:
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
Strawberry Coulis:
- 2 cups strawberries
- ¼ cup water
- 3 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F. Coat a 10-inch tube pan thoroughly with butter and flour. Place the prepared pan on a foil-lined baking sheet.
- Whisk 3 cups flour, 2 tsp baking powder, and ¾ tsp salt in a medium bowl until completely combined.
- Cream ½ cup butter and 1 ½ cups sugar in an electric mixer for 3-4 minutes until the mixture becomes light and airy. Incorporate 2 tbsp lemon zest.
- Add 3 eggs one at a time to the butter mixture. Scrape down your mixing bowl after each egg to ensure even blending.
- Mix 2 tsp vanilla, 1 ¼ cups buttermilk, and ½ cup vegetable oil in a large measuring cup.
- Alternate adding flour mixture and buttermilk mixture to the batter in three stages. Fold gently until just combined. Do not overmix.
- Transfer the batter into the prepared tube pan. Spread evenly with a spatula.
- Bake at 350°F for 50-55 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove cake from oven and let cool completely on a wire rack before serving.
- For the coulis, blend 2 cups strawberries, ¼ cup water, 3 tbsp sugar, and 1 tbsp lemon juice until smooth.
- Strain the strawberry mixture through a fine-mesh sieve to remove seeds. Refrigerate until chilled.
Notes
- Always use room temperature butter and eggs for the most even mixing and smooth cake texture.
- Zest the lemon carefully to avoid the bitter white pith, which can make your cake taste harsh.
- When adding buttermilk mixture, mix gently and just until ingredients are combined to keep the cake tender and prevent tough texture.
- Straining the strawberry coulis ensures a silky, seed-free sauce that looks professional and feels luxurious on the plate.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg