Real Recipes From Real Home Cooks ®

buttermilk lemon pound cake

(3 ratings)
Recipe by
Michelle London
Gonzales, TX

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 ratings)

Ingredients For buttermilk lemon pound cake

  • 3 c
  • 1 pinch
  • 1/4 tsp
    baking powder
  • 2 stick
    butter, room temperature
  • 3 c
  • 5
  • 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

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

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