Introduction:
Lemon Buttermilk Pound Cake is one of those beautifully simple Southern desserts that never goes out of style. It’s the kind of recipe passed down through families—rich, bright, buttery, and full of real lemon flavor. What makes this cake irresistible isn’t just the fresh lemon zest or the homemade glaze—it’s the buttermilk. Buttermilk transforms this cake into something incredibly tender, giving it a perfectly moist crumb and a subtle tang that balances the sweetness.
Whether you’re baking for a holiday gathering, hosting friends, or simply want a cake that tastes like sunshine, this Lemon Buttermilk Pound Cake delivers every single time. It slices cleanly, stores beautifully, and pairs well with everything from fresh berries to whipped cream. This cake feels elegant yet comforting—a dessert that makes any occasion feel special.
Below is the complete, detailed, step-by-step recipe so you can bake a bakery-quality lemon pound cake at home with confidence.
Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
5 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
For the Lemon Glaze:
1 ½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Optional: 1 tablespoon heavy cream for extra smoothness
Preparation:
Step 1: Prepare Your Pan and Ingredients
Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly, making sure every groove is coated. Allow your butter, eggs, and buttermilk to come to room temperature, ensuring a smooth, velvety batter.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step adds air to the batter, giving your pound cake its classic fine crumb and lift.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. The kitchen should already smell beautifully citrusy at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. This ensures even distribution and prevents clumping once added to the batter.
Step 5:
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