Ahhh yes—Lemon Buttermilk Pound Cake—rich, tender, and bursting with bright lemon flavor 🍋🍰. Dense yet soft, with a subtle tang from the buttermilk. Here’s a full recipe:
🍋 Lemon Buttermilk Pound Cake
Ingredients (8–10 servings)
Cake
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- Zest of 2 lemons
- 2–3 tbsp fresh lemon juice
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- Preheat oven & prep pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan or 9×5 loaf pan.
- Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy (~3–4 minutes).
- Add eggs & vanilla
- Beat in eggs one at a time, then add vanilla extract and lemon zest.
- Combine dry ingredients
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry & wet
- Add dry ingredients in three parts, alternating with buttermilk (start and end with flour).
- Mix just until combined—do not overmix.
- Stir in lemon juice.
- Bake
- Pour batter into prepared pan and smooth the top.
- Bake 55–65 minutes (loaf) or 60–70 minutes (bundt) until a toothpick comes out clean.
- Cool
- Let cake cool in the pan 10 minutes, then invert onto a wire rack to cool completely.
- Optional glaze
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake for extra lemony sweetness.
Tips for Perfect Lemon Buttermilk Pound Cake
- Room-temp ingredients: Butter, eggs, and buttermilk mix better and give a smoother batter.
- Don’t overmix: Keeps cake tender and prevents toughness.
- Extra lemony punch: Add a bit more zest or brush a little lemon syrup (lemon juice + sugar) over warm cake.
- Storage: Wrap tightly; keeps moist for 3–4 days at room temp, or refrigerate up to a week.
If you want, I can give a “super-moist, ultra-lemony version” with a cream cheese swirl and a crunchy lemon sugar topping—basically a showstopper pound cake.
Do you want me to do that?
