buttermilk lemon pound cake recipe

Written ByJenny Smyth Posted on
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The Best buttermilk lemon pound cake recipe

I’ve been making this buttermilk lemon pound cake recipe for years, and it never fails to impress my family and friends. The first time I made it, I was hooked – the tangy flavor of the buttermilk and the brightness of the lemon zest really make it stand out from other pound cakes.

It’s a perfect recipe for any occasion, whether you’re hosting a dinner party or just need a delicious dessert for a weeknight. My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of that sweet and tangy taste.

The best part is that it’s incredibly easy to make, thanks to the use of a food processor to cream the butter and sugar. I’ve even made it for breakfast on weekends, sliced up and served with a drizzle of honey – it’s surprisingly good that way!

My husband loves how moist and tender the cake turns out, and I appreciate how versatile it is – you can serve it as a snack, dessert, or even as a base for French toast. This recipe has been passed down through my family for generations, and I’m so glad I can share it with you now.

The history of pound cake dates back to medieval Europe, where it was made with expensive ingredients like butter and sugar to celebrate special occasions. Today, we’re lucky to have access to these ingredients at an affordable price, making this recipe accessible to anyone who wants to try it.

Buttermilk Lemon Pound Cake

4.6 from 1874 votes

A moist and tender pound cake with a bright lemon flavor. The buttermilk adds a subtle tang that balances the sweetness.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1/3 cup fresh lemon juice
2 tablespoons lemon zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan, ensuring all crevices are coated to prevent sticking.
3In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 3 to 4 minutes until light and fluffy.
4Add the eggs one at a time, beating well after each addition, then mix in the lemon juice and lemon zest until combined.
5In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6In a small bowl, stir the buttermilk and vanilla extract together.
7Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour.
8Mix on low speed just until combined after each addition; do not overmix.
9Pour the batter into the prepared pan and spread it evenly.
10Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
12While the cake cools, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
13Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to run down the sides.
14Let the glaze set for about 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan or loaf pan
Electric mixer
Large mixing bowls
Whisk
Zester or grater
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 110mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

For an extra lemon kick, add another tablespoon of lemon zest to the batter. The cake keeps well at room temperature for up to 3 days when wrapped tightly.

Watch Video Of How Buttermilk Lemon Pound Cake Works

This buttermilk lemon pound cake is always a good idea for any occasion. It works perfectly for family gatherings because it is easy to transport and everyone loves the bright lemon flavor.

I usually store it wrapped in plastic at room temperature and it stays moist for days. For a special touch I like to serve it warm with a dollop of whipped cream or a side of fresh berries.

Leftover slices are great toasted for breakfast the next morning. This recipe has become a staple in my kitchen and I am sure it will be in yours too.

❓ Frequently Asked Questions About Buttermilk Lemon Pound Cake

Q: What’s the difference between buttermilk and regular milk?

Buttermilk is a type of milk that has been soured with acid, giving it a tangy flavor and a thicker consistency than regular milk. You can substitute regular milk with buttermilk in most recipes if you don’t have buttermilk on hand.

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