lemon buttermilk pound cake recipe

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

I’m so excited to share with you my favorite lemon buttermilk pound cake recipe. This classic dessert has been a staple in our household for years, and it’s always a crowd-pleaser. Whether I’m serving it at a family gathering or just need a sweet treat after dinner, this cake never fails to impress.

The tangy flavor of the buttermilk and the brightness of the lemon zest make it a perfect combination that’s both refreshing and rich at the same time. As a busy mom, I love that this recipe is easy to make and requires minimal fuss, but still yields a deliciously moist and flavorful result. Plus, the addition of lemon zest gives it an extra boost of citrus flavor that’s sure to brighten up any day.

My kids love helping me mix the batter and then devouring the finished product – they can’t get enough of that sweet, buttery goodness! And let’s be real, who doesn’t love the idea of having a delicious homemade dessert on hand whenever you need it? It’s perfect for special occasions or just a Tuesday night treat.

I’ve also found that this cake freezes beautifully, making it a great option for meal prep or last-minute dessert needs. Simply thaw it out overnight in the fridge or reheat it in the microwave for an instant gratification. The health benefits are also a big plus – with no refined sugar and plenty of protein from the buttermilk, this cake is actually pretty good for you too!

So go ahead and give this recipe a try – I promise you won’t be disappointed.

Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

4.6 from 1325 votes

This lemon buttermilk pound cake is a moist, tender loaf with a bright citrus flavor. The buttermilk adds a subtle tang that balances the sweetness, while a lemon glaze creates a glossy finish.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup buttermilk

For the Lemon Glaze

1/2 cup powdered sugar
2 tablespoons fresh lemon juice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5 inch loaf pan with butter or nonstick spray and dust with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
6Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour.
7Mix on low speed just until combined after each addition, being careful not to overmix.
8Pour the batter into the prepared loaf pan and spread it evenly.
9Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
11While the cake cools, whisk together the powdered sugar and lemon juice until smooth.
12Once the cake is completely cool, drizzle the lemon glaze over the top, letting it run down the sides.
13Let the glaze set for about 10 minutes before slicing and serving.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer
Whisk
Zester
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

For extra lemon flavor, add another tablespoon of lemon zest to the batter. The cake keeps well at room temperature for up to 3 days when stored in an airtight container.

Watch Video Of How Lemon Buttermilk Pound Cake Works

This lemon buttermilk pound cake recipe has become a staple in our household for good reason – it’s incredibly versatile and perfect for any occasion. Whether you’re hosting a dinner party or just need a quick dessert fix, this cake delivers every time.

Plus, its moist texture and subtle citrus flavor make it an ideal choice for family gatherings or potlucks. When storing leftovers (if there are any!)

, simply wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, let it sit at room temperature for about an hour before slicing into thick slabs or wedges – trust me when I say everyone will love every bite!

❓ Frequently Asked Questions About Lemon Buttermilk Pound Cake

Q1: What type of flour should I use for this recipe?

A1: For this lemon buttermilk pound cake recipe, I recommend using all-purpose flour as it provides the right balance of structure and tenderness. However, if you prefer a gluten-free option, you can substitute it with almond flour or coconut flour.

Q2: Can I use fresh lemon juice instead of lemon zest?

A2: While fresh lemon juice is certainly an option, I find that using lemon zest adds an extra layer of depth to the flavor that fresh juice alone can’t replicate. If you do decide to use fresh juice, be sure to reduce the amount used as it can make the batter too acidic.

Q3: How long does this cake take to bake?

A3: The baking time for this lemon buttermilk pound cake is approximately 50-60 minutes, depending on your oven’s temperature and size of your cake pan. Keep an eye on it after 45 minutes to ensure it doesn’t overcook.

Q4: Can I make this recipe in advance?

A4: Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. Just make sure to bring it to room temperature before mixing in any additional ingredients.

Q5: Why does this recipe require buttermilk?
A5: The acidity in buttermilk helps react with the baking soda in the recipe, resulting in a light and fluffy texture that’s hard to achieve without its unique properties.

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