Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake is a moist, tender cake with a bright citrus flavor and a rich, buttery crumb. The buttermilk gives it a soft, melt-in-your-mouth texture, while the fresh lemon zest and juice add a vibrant zing that I find irresistible. It’s the kind of cake I reach for when I want something simple, elegant, and full of sunshine.

Why You’ll Love This Recipe

I love how this pound cake strikes the perfect balance between sweet and tangy. The buttermilk adds a subtle tang and keeps the cake incredibly moist, while the lemon flavor shines through in both the batter and the glaze. It’s sturdy enough for slicing and gifting but soft enough to serve as a dessert, brunch treat, or afternoon snack with tea or coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Buttermilk

• Fresh lemon zest

• Fresh lemon juice

• Vanilla extract

• Optional: powdered sugar and lemon juice for the glaze

Directions

1. I preheat the oven to 325°F and grease a loaf or bundt pan generously, dusting it lightly with flour.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy—about 3–4 minutes.

4. I beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.

5. I alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour. I mix just until combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. After cooling in the pan for 10 minutes, I transfer the cake to a wire rack. Once it’s fully cool, I drizzle it with a lemon glaze made from powdered sugar and lemon juice.

Servings and timing

This cake serves 10–12 slices. It takes about 1 hour 20 minutes total—20 minutes to prep and 55–65 minutes to bake.

Variations

When I want a more intense lemon flavor, I brush the cake with warm lemon syrup before glazing. I’ve also added poppy seeds for a lemon-poppy twist or swapped in orange zest and juice for a citrus variation. For a slightly denser texture, I sometimes use part sour cream instead of all buttermilk.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes beautifully—wrapped in plastic wrap and foil. To serve later, I let it thaw at room temperature, then slice and enjoy as is or warm slightly.

FAQs

Can I use milk instead of buttermilk?

If I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.

Why is my pound cake too dense?

I make sure to cream the butter and sugar thoroughly and not overmix the batter once the flour is added. Room-temperature ingredients help too.

Can I make this in a bundt pan?

Yes, I often bake it in a bundt pan for a beautiful presentation. Just be sure to grease and flour the pan well.

How do I make the glaze thicker or thinner?

I adjust the amount of lemon juice—less for a thicker glaze, more for a thinner drizzle. I add a little at a time until I get the texture I want.

Can I add berries to the batter?

Yes, I’ve folded in blueberries or raspberries before. I toss them in a little flour first to keep them from sinking.

Conclusion

Lemon Buttermilk Pound Cake is a bright, buttery classic that never goes out of style. I love its soft crumb, bold lemon flavor, and versatility. Whether I serve it plain, glazed, or topped with whipped cream and berries, it’s always a beautiful, refreshing treat that brings a little joy with every slice.

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