Lemon Buttermilk pound Cake

Here’s a Lemon Buttermilk Pound Cake that’s rich, tender, and bursting with bright lemon flavor 🍋🍰

Lemon Buttermilk Pound Cake

Ingredients

Cake

• 3 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2½ cups sugar
• 5 large eggs, room temperature
• 1 cup buttermilk
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Lemon Glaze (optional but recommended)

• 1½ cups powdered sugar
• 2–3 tbsp lemon juice

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Instructions

1. Preheat oven
   Preheat to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. Mix dry ingredients
   Whisk flour, baking soda, and salt. Set aside.
3. Cream butter & sugar
   Beat butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs
   Add eggs one at a time, beating well after each.
5. Add flavor
   Mix in lemon zest, lemon juice, and vanilla.
6. Alternate dry & buttermilk
   Add flour mixture and buttermilk alternately, beginning and ending with flour. Mix just until combined.
7. Bake
   • Bundt pan: 65–75 minutes
   • Loaf pans: 55–65 minutes
     Bake until a toothpick comes out clean.
8. Cool & glaze
   Cool 15 minutes, remove from pan.
   Drizzle glaze over warm cake.

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Tips for Best Pound Cake

• Use room-temperature ingredients
• Don’t overmix after adding flour
• Zest lemons before juicing
• Cake gets even better the next day

Variations

• Extra lemon: Brush warm cake with lemon syrup before glazing
• Blueberry lemon: Fold in 1 cup blueberries tossed in flour
• Cream cheese swirl: Add a cheesecake ribbon

If you’d like a southern-style version, mini loaf recipe, or lemon glaze alternatives, just let me know!