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


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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

How to Make Buttermilk Lemon Pound Cake


  • 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.

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About Buttermilk Lemon Pound Cake

Course/Dish: Desserts, Cakes
Hashtag: #lemon

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