Lemon Buttermilk Pound Cake
Bright, buttery, and perfectly moist, Lemon Buttermilk Pound Cake is a timeless dessert that never goes out of style. With a tender crumb, rich flavor, and a refreshing citrus finish, this cake strikes the perfect balance between indulgent and light. The buttermilk adds a subtle tang while keeping the cake soft and moist, and fresh lemon zest and juice bring a vibrant, bakery-quality flavor to every slice.
This cake is ideal for spring and summer gatherings, afternoon tea, or as a simple dessert that feels special without being complicated. It’s delicious on its own, but a glossy lemon glaze takes it to the next level.
Why You’ll Love This Lemon Pound Cake
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Incredibly moist and tender thanks to buttermilk
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Bright lemon flavor without being overpowering
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Simple ingredients and easy preparation
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Perfect for make-ahead baking
Whether served plain, glazed, or topped with berries, this pound cake is always a crowd-pleaser.
Ingredients
For the Cake
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup unsalted butter, softened
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2 ½ cups granulated sugar
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6 large eggs, room temperature
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1 cup buttermilk, room temperature
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2 tablespoons fresh lemon zest
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¼ cup fresh lemon juice
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1 teaspoon vanilla extract
For the Lemon Glaze (Optional)
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, making sure all the crevices are well coated. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and a consistent crumb.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4–5 minutes. This step is key to achieving the classic pound cake texture.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Step 4: Add Lemon and Buttermilk
Mix in the lemon zest, lemon juice, and vanilla extract. The batter may look slightly curdled at this stage—this is normal.
Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent with foil during the last 15 minutes of baking.
Step 6: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
To make the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake, letting it drip down the sides.
Serving Suggestions
Serve lemon buttermilk pound cake:
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Plain with coffee or tea
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With fresh berries and whipped cream
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Lightly toasted with a dusting of powdered sugar
This cake tastes even better the next day as the lemon flavor deepens.
Tips for the Best Pound Cake
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Use room-temperature ingredients for smooth batter and even baking.
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Measure flour accurately to avoid a dense cake.
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Do not rush the creaming step—it creates structure and lightness.
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Fresh lemon juice and zest provide the best flavor.
Storage
Store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. It can also be frozen (unglazed) for up to 3 months.
Final Thoughts
Lemon Buttermilk Pound Cake is a classic dessert that delivers big flavor with minimal effort. Moist, buttery, and bursting with fresh lemon, it’s the kind of cake that feels just as perfect for everyday enjoyment as it does for special occasions. One slice is never enough.