Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake is one of my all-time favorite desserts—rich, moist, and bursting with bright citrus flavor. The combination of tangy buttermilk and fresh lemon gives the classic pound cake a light, refreshing twist that keeps every bite incredibly soft and flavorful. Whether I’m baking for a special occasion or just to enjoy with my afternoon coffee, this cake always hits the mark.

Why You’ll Love This Recipe

I love this recipe because it’s simple, elegant, and delivers every time. The crumb is dense yet tender, and the lemon flavor really shines thanks to both juice and zest. The buttermilk keeps the cake moist for days without being too heavy. Plus, the golden crust that forms during baking gives it that irresistible texture contrast I look for in a great pound cake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Fresh lemon zest

• Fresh lemon juice

• Buttermilk

• Vanilla extract

• Optional: powdered sugar and more lemon juice for a glaze

Directions

1. I preheat the oven to 325°F and grease a 9×5-inch loaf pan or a bundt pan.

2. In a medium bowl, I whisk together flour, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.

5. I add the dry ingredients in batches, alternating with the buttermilk, mixing just until combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake the cake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

9. If I’m adding a glaze, I whisk together powdered sugar and lemon juice, then drizzle it over the cooled cake.

Servings and timing

This recipe makes about 10–12 slices. It takes around 20 minutes to prep and 55–65 minutes to bake, so I usually plan for just under 90 minutes from start to finish.

Variations

Sometimes I add a touch of almond extract for a more complex flavor, or I mix in blueberries for a fruity twist. If I want a lighter texture, I use cake flour instead of all-purpose. I’ve also topped it with whipped cream and berries for a simple dessert presentation.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I wrap individual slices or the whole cake tightly and store for up to 2 months. To serve again, I let it come to room temperature or warm it briefly in the microwave.

FAQs

Can I use milk instead of buttermilk?

I’ve tried it, but I prefer the tenderness and slight tang that buttermilk adds. If needed, I make my own by adding lemon juice or vinegar to regular milk.

Why is my pound cake dry?

Overbaking is usually the culprit. I check for doneness early and make sure I measure flour correctly.

Can I make this in a bundt pan?

Yes, I often do. It creates a beautiful presentation—just make sure to grease the pan well to avoid sticking.

How lemony is the flavor?

It’s bright and noticeable but not overpowering. If I want it extra zesty, I add more zest or a lemon glaze on top.

Is this cake good for layering?

This pound cake is quite dense, so I don’t use it for traditional layer cakes, but it’s perfect sliced thick and served as is or with toppings.

Conclusion

Lemon Buttermilk Pound Cake is a timeless dessert that brings together richness, tang, and sweetness in the most satisfying way. I love how easy it is to make, how well it keeps, and how it always feels like a special treat—whether I’m serving guests or sneaking a slice for myself.

Lemon Buttermilk Pound Cake

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Lemon Buttermilk Pound Cake is a moist, rich, and tangy dessert with a soft crumb and bright citrus flavor, perfect for any occasion from afternoon tea to special gatherings.

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Ingredients

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

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Instructions

1. Preheat oven to 325°F (163°C) and grease 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 until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
5. Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. If using glaze, whisk together powdered sugar and lemon juice and drizzle over cooled cake.

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Notes

• Use cake flour for a lighter texture.
• Add blueberries or a touch of almond extract for variation.
• Store at room temperature or refrigerate for longer shelf life.
• Wrap tightly and freeze for up to 2 months.

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Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 28g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg