buttermilk lemon pound cake
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.
prep time
cook time
method
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yield
Ingredients
- 3 cups flour
- 1 pinch salt
- 1/4 teaspoon baking powder
- 2 sticks butter, room temperature
- 3 cups sugar
- 5 - eggs
- 2 teaspoons vanilla extract
- 1/4 cup lemon juice
- 1 cup buttermilk
- 4 tablespoons confectioners' sugar
- 2 teaspoons lemon juice
How To Make buttermilk lemon pound cake
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Step 1Preheat oven to 350 degrees. Sift the flour, salt, and baking powder in a medium bowl. Set aside.
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Step 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.
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Step 3Add vanilla and lemon juice.
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Step 4Add the flour mixture and buttermilk alternately and mix well.
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Step 5Grease and flour a bundt pan, or spray well with a non-stick spray.
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Step 6Pour batter into pan.
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Step 7Bake for one hour or until a knife stuck in the center comes out clean.
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Step 8Cool for 5-10 minutes in pan, then turn out onto a wire rack to complete cooling.
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Step 9Mix confectioner's sugar with 2 tsp lemon juice. Add more juice or sugar as needed to create the glaze consistency you like.
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Step 10Place cake on serving platter and pour glaze over cake while still slightly warm.
- 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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