Lemon Buttermilk Pound Cake
Ingredients (Makes 8–10 servings)
Cake:
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1 ½ cups (340 g) unsalted butter, softened
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2 ½ cups (500 g) granulated sugar
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6 large eggs, room temperature
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3 cups (360 g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup (240 ml) buttermilk
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2 tbsp lemon zest (from 2 lemons)
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2 tsp pure vanilla extract
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3 tbsp fresh lemon juice
Optional Glaze:
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1 cup (120 g) powdered sugar
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2–3 tbsp fresh lemon juice
Instructions
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Preheat oven
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Preheat to 350°F (175°C). Grease and flour a 10-inch (25 cm) bundt pan or 9×5-inch loaf pan.
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Cream butter and sugar
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In a large bowl, beat butter and sugar together until light and fluffy, about 4–5 minutes.
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Add eggs
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Add eggs one at a time, beating well after each addition.
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Mix dry ingredients
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In a separate bowl, whisk together flour, baking soda, and salt.
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Combine wet ingredients
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Mix buttermilk, lemon juice, lemon zest, and vanilla extract.
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Alternate dry and wet
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Gradually add the dry ingredients to the butter mixture, alternating with buttermilk mixture. Begin and end with flour. Mix until just combined.
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Bake
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Pour batter into prepared pan and smooth the top.
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Bake 60–70 minutes (for bundt) or 55–65 minutes (for loaf), or until a toothpick inserted comes out clean.
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Let cool in pan 10–15 minutes, then invert onto a wire rack to cool completely.
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Optional lemon glaze
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Whisk powdered sugar and lemon juice together until smooth. Drizzle over cooled cake.
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Tips
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Extra moist: Use full-fat buttermilk and don’t overmix once flour is added.
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Bright flavor: Add extra lemon zest or a teaspoon of lemon extract.
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Storage: Keeps 3–4 days in an airtight container at room temperature, or up to a week in the fridge.
I can also give a “one-bowl, no-mixer” quick version that’s just as tender and full of lemon flavor. That’s perfect if you want minimal cleanup. Do you want me to do that?