Buttermilk Lemon Pound Cake
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Family Tested & Approved
freshley grated lemon zest
lemon juice, fresh
Heat oven to 325 degrees. Grease and flour a Bundt pan or 10" tube pan, set aside.
Combine sugar and butter in a large bowl at medium speed, scraping bowl often, until creamy. Continue mixing adding 1 egg at a time, then add vanilla until well mixed.
Reduced speed to low and gradually add flour, baking soda and salt alternately with buttermilk until well mixed. Add lemon zest and 1 tablespoon of lemon juice.
Spread batter into pan and bake 55 to 65 minutes until toothpick in center comes out clean. Cool 10 minutes then remove from pan.
Glaze: Mix together powdered sugar, lemon juice and milk and drizzle over completely cooled cake.
Last Updated: Fri, Jul 13, 2012