Description
This Lemon Buttermilk Pound Cake is wonderfully moist, rich, and bursting with fresh citrus flavor. Finished with a sweet-tart lemon glaze, it’s the perfect treat for brunch, dessert, or afternoon tea that everyone will love.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
- For Lemon Glaze:
- 1–1.5 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- Cream the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon zest and lemon juice.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.
Notes
- Substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar if needed.
- For extra lemon flavor, add 1 teaspoon of lemon extract to the batter.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 mins
- Cook Time: 1 hr 5 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 16 slices)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 0.8 g
- Protein: 4.5 g
- Cholesterol: 75 mg
Keywords: lemon pound cake, lemon buttermilk cake, bundt cake, lemon glaze, moist lemon dessert, homemade pound cake, easy lemon cake, citrus dessert