Buttermilk Lemon Pound Cake

Michelle London


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.

★★★★★ 3 votes


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


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

About Buttermilk Lemon Pound Cake

Course/Dish: Desserts, Cakes
Hashtag: #lemon