Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake is a soft, buttery cake with a bright lemon flavor and a tender crumb. The buttermilk adds richness and moisture, while fresh lemon juice and zest give it a refreshing citrus finish. It’s perfect for dessert, brunch, or with a cup of tea or coffee.

Ingredients: 1 cup unsalted butter softened, 2½ cups granulated sugar, 4 large eggs room temperature, 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup buttermilk, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract.

Ingredients for the lemon glaze (optional): 1 cup powdered sugar and 2–3 tablespoons fresh lemon juice.

To prepare the cake, preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Stir in the lemon juice, lemon zest, and vanilla extract. Pour the batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

For the glaze, whisk the powdered sugar and lemon juice until smooth and drizzle over the cooled cake before serving.