Here’s a moist, tender Lemon Buttermilk Pound Cake with bright lemon flavor 🍋
Simple ingredients, classic results.
Lemon Buttermilk Pound Cake
Ingredients
Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Lemon Glaze (optional but recommended)
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs, one at a time, beating well after each.
- In a bowl, whisk flour, baking soda, and salt.
- Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour.
- Mix in lemon zest, lemon juice, and vanilla just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake:
- Bundt pan: 70–80 minutes
- Loaf pans: 60–65 minutes
(A toothpick should come out clean.)
- Cool in pan 15 minutes, then turn out onto a rack.
Lemon Glaze
- Whisk powdered sugar and lemon juice until smooth.
- Drizzle over the cake while slightly warm or fully cooled.
Tips for the Best Pound Cake
- Room-temperature ingredients = smoother batter
- Don’t overmix once flour is added
- For extra lemon flavor, poke small holes in the cake and spoon glaze over it
If you want, I can make this extra lemony, cream cheese–based, or turn it into mini loaf cakes 🍰
