LEMON BUTTERMILK POUND CAKE

Lemon Buttermilk Pound Cake - Butter With A Side of Bread



I love a good lemon cake and this one is incredible. It’s recipes like this that help me live up to my blog name. Ahem. Have I mentioned it’s incredible?! It really is! How can it not be?! I served it with sliced sweetened strawberries on top and everyone raved- even my husband who detests anything lemon. Enjoy!

Lemon Buttermilk Pound Cake

  • 2 1/2 cups white sugar
  • 1 1/2 cups butter, softened
  • eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest

Lemon Glaze:

  • 2 cups powdered sugar
  • 2 TBSP softened butter
  • 2 TBSP lemon juice
  • 2 tsp lemon zest + more for garnish on top (about 1 TBSP total)
  • 1 TBSP milk

Preheat oven to 350 degrees F. Grease and flour a bundt cake pan. (I’ve also made pound cake in a bread pan and it turned out beautifully! It needs to be a large one like this Norpro 12″ Bread pan though.)

Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.

Combine flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice and zest into batter. Batter should be very smooth and have a silky texture- almost as if it was whipped. Pour batter into prepared cake pan.

Reduce oven temperature to 325 degrees F and bake for 70-75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.

To make glaze, beat powdered sugar, lemon juice, 2 tablespoons butter, lemon juice and lemon zest together in a bowl until glaze is smooth. Once cake has fully cooled, pour the glaze over the cake, letting some drizzle down the sides and into the center. 

adapted from Allrecipes.

Lemon Buttermilk Pound Cake - Butter With A Side of Bread

 I used my Crisp Cooking zester as it’s one of my favorite tools in my kitchen!

Lemon Buttermilk Pound Cake - Butter With A Side of Bread

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LEMON BUTTERMILK POUND CAKE
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 2½ cups white sugar
  • 1½ cups butter, softened
  • 4 eggs
  • 3½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • Lemon Glaze:
  • 2 cups powdered sugar
  • 2 TBSP softened butter
  • 2 TBSP lemon juice
  • 2 tsp lemon zest + more for garnish on top (about 1 TBSP total)
  • 1 TBSP milk
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
  2. Beat white sugar and 1½ cups butter together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  3. Combine flour, salt, and baking soda together in a bowl. Add ⅓ of the flour mixture to the butter mixture; mix well. Pour in ½ the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice and zest into batter. Batter should be very smooth and have a silky texture- almost as if it was whipped. Pour batter into prepared cake pan.
  4. Reduce oven temperature to 325 degrees F and bake for 70-75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  5. To make glaze, beat powdered sugar, lemon juice, 2 tablespoons butter, lemon juice and lemon zest together in a bowl until glaze is smooth. Once cake has fully cooled, pour the glaze over the cake, letting some drizzle down the sides and into the center.

 

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