Buttermilk Lemon Pound Cake

Mary Silva

By
@marleyjune

This is one delicious pound cake!! The buttermilk makes the cake nice and moist and the lemon gives a nice fresh flavor. My sister always asks me to make it when I visit. Great with fresh fruit or just with tea or coffee. Enjoy!


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Comments:

Serves:

16 servings more or less

Prep:

20 Min

Cook:

55 Min

Ingredients

2 c
sugar
1 c
butter, softened
4
large eggs
1/2 tsp
vanilla
3 c
all-purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
3/4 c
buttermilk
2 Tbsp
freshley grated lemon zest
1 Tbsp
lemon juice, fresh
glaze ingredients
1 1/4 c
powdered sugar
2 tsp
lemon juice, fresh
1-2 Tbsp
milk

Directions Step-By-Step

1
Heat oven to 325 degrees. Grease and flour a Bundt pan or 10" tube pan, set aside.
2
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.
3
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.
4
Spread batter into pan and bake 55 to 65 minutes until toothpick in center comes out clean. Cool 10 minutes then remove from pan.
5
Glaze: Mix together powdered sugar, lemon juice and milk and drizzle over completely cooled cake.

About this Recipe

Course/Dish: Cakes