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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
April 27, 2015

This is not your daughter's cake. No triple-threat chocolate, caramel, salted, nouveau let-it-sit-for-a-day-so-the-flavor a-can-blend cake here. This is simply a fabulous old-school cake, with the perfect moistness and density of a pound-cake-gone-right. This is the type of cake my mother would have presented on our birthdays, or served to company on a Sunday afternoon: simple in its elegance, with understated decadence. It doesn't need bells and whistles to draw attention to itself, the texture, density and flavor do all of the talking. That said, mine needed about 12 minutes longer cooking time, so keep that in mind for your particular oven and bundt pan. The top looked done, but my cake tester said it was still wet, so testing is essential. Lastly, if anyone has ideas of serving the cake without the icing, or not using lemon zest in their icing, stop right there and choose a different recipe. The icing takes it over the top. Serve with a scoop of vanilla ice cream and you'll have them eating at your feet.