buttermilk lemon pound cake
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!
prep time
20 Min
cook time
55 Min
method
---
yield
16 servings more or less
Ingredients
- 2 cups sugar
- 1 cup butter, softened
- 4 - large eggs
- 1/2 teaspoon vanilla
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 2 tablespoons freshley grated lemon zest
- 1 tablespoon lemon juice, fresh
- - glaze ingredients
- 1 1/4 cups powdered sugar
- 2 teaspoons lemon juice, fresh
- 1-2 tablespoon milk
How To Make buttermilk lemon pound cake
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Step 1Heat oven to 325 degrees. Grease and flour a Bundt pan or 10" tube pan, set aside.
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Step 2Combine 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.
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Step 3Reduced 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.
-
Step 4Spread batter into pan and bake 55 to 65 minutes until toothpick in center comes out clean. Cool 10 minutes then remove from pan.
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Step 5Glaze: Mix together powdered sugar, lemon juice and milk and drizzle over completely cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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