March Madness

Spring has definitely sprung  - it's in full bloom here in the ATL and it's glorious!  Of course, I choose to focus on the beautiful blue skies, warm days, budding dogwoods and blooming daffodils rather than dwelling on the thick layer of green-yellow pollen that has settled onto every surface of my house, car and nasal passages! 
Weather this beautiful just beckons you to leave the house and soak it up - and there's no problem with that plan except last weekend was when I had planned to make my "March Cake" (you remember - 2012 is the Year of the Cake, a new cake every month - it seemed like such a great idea back in the dead of winter!).  Quite frankly, March Madness seems like an apt description for my life right now - things have been incredibly crazy at work since I made my announcement to leave, I'm trying to make some contacts in the culinary world so I have been meeting folks at night and on the weekend, and I also plan to head to Ohio next weekend to visit my mom!  Good grief - how's a girl supposed to fit in making a fabulous Spring Cake with all that going on AND find time to play outside in the sunshine?  Well - my answer to this conundrum is to rely on one of my favorite "Go-to" recipes - you know, one of those ones you can always count on to turn out great without alot of fuss and trouble - for me, that's my Lemon Buttermilk Pound Cake.  I've been making this recipe for years - it's easy to make, doesn't take any fancy ingredients or culinary acrobatics, and never disappoints - and it's fresh, lemony taste is a great way to welcome Spring. 

    

Blooms in the Atlanta Botanical Garden

Blooms in the Atlanta Botanical Garden

So - embrace Spring! Get outside, breathe in the scent of blooming flowers and soak up the sunshine - it's a sure cure for the madness that fills your days!  And, if you have an extra hour or so - try the Lemon Buttermilk Poundcake - it's especially great topped with fresh berries and shared with friends.

A fresh, lemon glaze keeps the cake moist

Fresh strawberries definitely add to the Spring feeling

This cake must be good - Madeline ate 2 peices!

Sharing cake with friends after a walk in the park - what a great way to celebrate Spring!

Lemon Buttermilk Poundcake (Fine Cooking Magazine, May 2001)

Cake:

6 3/4 oz (1 1/2 c) unbleached all-purpose flour

1 tsp baking powder 

1/2 tsp salt

4 oz (1/2 c) unsalted butter, slightly softened

1 c sugar

1/2 c buttermilk

2 large eggs, room temp

Zest of one lemon, finely grated or chopped

Glaze:

Juice of 1 lemon

4-6 Tbsp confectioner's sugar

Heat oven to 325.  Butter an 8 x 5 loaf pan.

Whisk together the flour, baking powder and salt until well blended. 

With an electric mixer (I use paddle attachment on stand mixer) beat butter until pale with little tails.  Add in sugar and beat until light and fluffy.  Scrape sides of bowl, then add eggs one at a time, mixing after each addition. 

With mixer on low, add flour mixture and buttermilk in parts, ending with flour.  Just before all of the flour is incorporated, switch to a stiff rubber spatula, add lemon zest and stir slowly until all is incorporated.

Scrape batter into prepared pan and bake until golden brown and toothpick comes out with just a few clumps clinging to it when inserted into the center - 50-55 minutes. 

Let cake cool for about 10 minutes in pan - as it is cooling, stir together lemon juice and conf sugar to make glaze.  

Carefully invert pan, tap to release.  Brush sugar glaze on cake while it is still warm.  Cool completely before serving.

(Note - recipe can be doubled and made in two pans).