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Lemon Buttermilk Pound Cake

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Lemon Buttermilk Pound Cake is a moist, buttery loaf infused with bright lemon flavor and a tender crumb thanks to tangy buttermilk. Finished with a zesty lemon glaze, it’s a refreshing, versatile dessert perfect for any occasion.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • Optional glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar with a mixer for 3–4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Alternately add flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Drizzle with glaze once fully cooled.

Notes

  • Brush with warm lemon syrup before glazing for extra flavor.
  • Add poppy seeds or swap lemon for orange for variation.
  • Use part sour cream for a denser texture.
  • Fold in blueberries or raspberries tossed in flour for a fruity twist.
  • Freezes well wrapped in plastic and foil for up to 2 months.

Nutrition

Find it online: https://allcookedup.com/lemon-buttermilk-pound-cake/