Lemon Buttermilk Chrysanthemum Cake.

This lemon pound cake was easy and came out beautifully. (Thanks to bakingbites.com)

Oil in recipe keeps it moist but butter is there for flavor too.  Can use buttermilk in the glaze as well.  I didn’t use the glaze because I made it in the chrysanthemum cake pan (perfect!).  I brushed it with simple syrup made with lemon juice, then sprinkled it with sparkling sugar.

3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
2 tbsp lemon zest
3 large eggs
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil
Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in lemon zest, then beat in the eggs one at a time until well-combined.
In a measuring cup or small bowl, combine vanilla, buttermilk and vegetable oil. Working in two or three additions, alternately add the flour mixture and the buttermilk mixture to the butter mixture, ending with a final addition of dry ingredients. Stir only until no streaks of flour remain. Pour into prepared pan.
Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with lemon glaze (recipe below)
Serves 16

Lemon Glaze2 tbsp butter, melted and cooled
2 tbsp lemon juice
1 tbsp lemon zest
1 1/2 cups confectioners’ sugar
Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.

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