Lemon Pound Cake
by Penny Rich
Inspired by Nick Malgieri
1/2 pound unsalted butter, at room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
6 large eggs
1/2 cup buttermilk
Zest of one lemon
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 powdered sugar
Preheat to 325 degrees. Butter and flour 10-inch bundt pan, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about 1 hour. Place cake on a rack in pan. Cool. Remove from pan onto a cake plate. Sprinkle with powered sugar.
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