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