This wonderfully rich and buttery cake is everything a pound cake should be: dense but also moist, with just a hint of bright, citrusy flavor. Buttermilk adds moisture and tenderness to the cake.
You can make this recipe from the cookbook “Desserts From the Famous Loveless Cafe” by Alisa Huntsman (Artisan, $24.95) as either a full pound cake using a Pullman loaf pan or divide the batter into three mini loaves.
If you go big, be sure to cover the top with foil during the last 15 minutes of baking so it doesn’t get too brown.
If you like, finish the cake by brushing on a simple lemon glaze: Bring 2 tablespoons water and 2 tablespoons sugar to a boil on stovetop, remove from heat, and stir in 2 teaspoons fresh lemon juice.
