Queen Bee Lemon Buttermilk Pound Cake
Adapted from Bon Appetit
3 cups Queen Bee Cakes, Cookies, Muffins flour
1 Tb baking powder
2 tsp salt
Finely grated zest of 8-9 lemons (about ½ cup)
2 ½ cups sugar, for low glycemic, go to Sugar Alternatives
1 cup unsalted butter, room temperature*
1 cup buttermilk*
¾ cup apricot or peach fruit spread (no straining required)
¼ cup lemon juice
Preheat oven to 350°
Grease and flour* a 12 cup bundt pan or two small loaf pans; set aside.
Whisk dry ingredients in a medium bowl.
Combine sugar and lemon zest in a large bowl or stand mixer bowl; using your fingertips, rub together until lemon sugar is well blended.
Add 1 cup butter to lemon sugar. Using an electric mixer or stand mixer on high speed, beat until mixture it is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top by dipping spatula into warm water.
Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cook in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely.
Combine fruit spread and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to about ½ cup, 6-8 minutes. Pour glaze over cooled cake and let sit for at least 10 minutes.
*For non-dairy buttermilk, combine 1 cup non-dairy milk (less 1 Tb) with 1 Tb vinegar or lemon juice. Let sit for a few minutes to curdle.
*You could replace butter with non-hydrogenated shortening (not margarine) and add some vanilla or butter flavoring. Note: I have not done this, but ‘back in the day’ shortening was used, especially during WWII. If you use shortening, add 2 Tb more of buttermilk.
*For flouring pans, tapioca starch is fine.