Buttermilk Lemon Pound Cake

Michelle London

By
@innkeeperchef

I love serving this moist, delicious cake on the weekends when breakfast is late enough to be brunch. Serve it with a dollop of whipped cream or alongside seasonal fruits. The lemon glaze adds an extra layer of sophistication to this cake, so feel free to serve it at your fanciest party! I make this cake in a cast iron bundt pan, which really makes it beautiful, but a regular bundt pan will work just as well.


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Ingredients

3 c
flour
1 pinch
salt
1/4 tsp
baking powder
2 stick
butter, room temperature
3 c
sugar
5
eggs
2 tsp
vanilla extract
1/4 c
lemon juice
1 c
buttermilk
4 Tbsp
confectioners' sugar
2 tsp
lemon juice

Directions Step-By-Step

1
Preheat oven to 350 degrees. Sift the flour, salt, and baking powder in a medium bowl. Set aside.
2
Using a handheld or stand mixer, cream the softened butter with the sugar until fluffy. Beat the eggs into the mixture one at a time.
3
Add vanilla and lemon juice.
4
Add the flour mixture and buttermilk alternately and mix well.
5
Grease and flour a bundt pan, or spray well with a non-stick spray.
6
Pour batter into pan.
7
Bake for one hour or until a knife stuck in the center comes out clean.
8
Cool for 5-10 minutes in pan, then turn out onto a wire rack to complete cooling.
9
Mix confectioner's sugar with 2 tsp lemon juice. Add more juice or sugar as needed to create the glaze consistency you like.
10
Place cake on serving platter and pour glaze over cake while still slightly warm.

About this Recipe

Course/Dish: Desserts, Cakes
Hashtag: #lemon