Lemon Pound Cake


3 cups all-purpose flour,

spooned into measuring

cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk (low fat is fine) 2 tablespoons grated lemon zest, packed (see note) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs FOR THE SYRUP ¼ cup water ¼ cup granulated sugar 1½ tablespoons fresh lemon juice FOR THE GLAZE 1 cup confectioners’ sugar 2 tablesp

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Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice.

Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl again.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture.

Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.

(See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated.

Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.


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