Real Recipes From Real Home Cooks ®

buttermilk lemon pound cake

★★★★★ 2
a recipe by
Mary Silva
Chappaqua, NY

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!

★★★★★ 2
serves 16 servings more or less
prep time 20 Min
cook time 55 Min

Ingredients For buttermilk lemon pound cake

  • 2 c
  • 1 c
    butter, softened
  • 4
    large eggs
  • 1/2 tsp
  • 3 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 3/4 c
  • 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

How To Make buttermilk lemon pound cake

  • 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.

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