Add Buttermilk and Dry Ingredients Alternately
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Mix gently and only until combined. Overmixing can make the pound cake dense.
Step 6: Bake the Cake
Pour the batter into your prepared Bundt pan and smooth the top. Bake for 65–75 minutes, or until a toothpick comes out clean. The cake should be golden, fragrant, and slightly pulling away from the edges.
Step 7: Cool and Glaze
Let the cake cool in the pan for 10 minutes before turning it onto a wire rack. Allow it to cool fully before adding the glaze. Mix powdered sugar, lemon juice, and zest until smooth, then drizzle generously over the cake.
Variation:
Blueberry Lemon Version: Fold 1 cup fresh blueberries coated lightly in flour into the batter.
Extra Lemon Punch: Add lemon extract for a stronger lemon explosion.
Cream Cheese Variation: Replace ½ cup butter with ½ cup cream cheese for a denser, richer structure.
Lemon Coconut Pound Cake: Add ½ cup shredded coconut for tropical flavor.
COOKING Note:
For the perfect pound cake texture, all ingredients must be room temperature—this helps the batter emulsify properly, creating that classic firm yet moist crumb. Also, baking at a lower temperature (325°F) helps prevent cracking and ensures even rising.
Serving Suggestions:
Serve warm with fresh berries or sliced strawberries.
Add a scoop of vanilla ice cream for the ultimate dessert.
Pair with hot tea or iced lemonade for a refreshing combination.
Dust with powdered sugar for a simple but elegant finish.
Tips:
Do not overmix once the flour is added—this can toughen the cake.
If using a dark-colored Bundt pan, reduce the baking time slightly.
Allow the cake to cool fully before glazing to prevent the glaze from soaking in too quickly.
Store covered at room temperature for up to 4 days; freezes well for up to 2 months.
Prep Time:
20 minutes
Cooking Time:
70 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (Approximate):
Calories: 420 per slice
Protein: 5g
Sodium: 160mg
FAQs:
Can I use regular milk instead of buttermilk?
Not recommended. Buttermilk adds acidity, tenderness, and richness. If needed, substitute with milk mixed with a tablespoon of lemon juice.
Why did my pound cake crack on top?
It’s normal for pound cakes! The dense batter forces steam to escape through the top, creating a classic crack.
Can I make this cake a day ahead?
Absolutely. In fact, the flavor intensifies overnight, making it even better.
Can I freeze this cake?
Yes—wrap slices individually and freeze for up to two months. Thaw at room temperature.
Conclusion:
This Lemon Buttermilk Pound Cake is everything a Southern dessert should be—bright, moist, buttery, and irresistibly delicious. From the fresh citrus aroma to the silky glaze, every slice brings comfort and sunshine to the table. Whether you’re baking for a celebration or simply treating yourself, this long-lasting, reliable recipe delivers consistent flavor and beautiful presentation every single time. Enjoy it warm, room temperature, or chilled—this is a dessert worth making again and again.
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