Buttermilk Lemon Pound Cake

1
Michelle London

By
@innkeeperchef

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.

Rating:

★★★★★ 3 votes

Comments:

Ingredients

  • 3 c
    flour
  • 1 pinch
    salt
  • 1/4 tsp
    baking powder
  • 2 stick
    butter, room temperature
  • 3 c
    sugar
  • 5
    eggs
  • 2 tsp
    vanilla extract
  • 1/4 c
    lemon juice
  • 1 c
    buttermilk
  • 4 Tbsp
    confectioners' sugar
  • 2 tsp
    lemon juice

How to Make Buttermilk Lemon Pound Cake

Step-by-Step

  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.

Printable Recipe Card

About Buttermilk Lemon Pound Cake

Course/Dish: Desserts Cakes
Hashtag: #lemon




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