Lemon Buttermilk Pound Cake comes together with simple pantry staples like butter, sugar, eggs, and flour, then gets its bright, fresh flavor from tangy buttermilk, lemon juice, and plenty of fresh lemon zest.
This isn’t just another lemon pound cake—it’s the one that actually delivers that bright, fresh citrus flavor in every bite instead of fading into something bland or overly sweet. The combination of rich butter, tangy buttermilk, and real lemon juice and zest creates a soft, tender crumb with a flavor that tastes homemade in the best way. If you’ve been searching for a lemon cake that truly stands out, this is the one worth sticking around for.
Recipe Highlights
- Bright, Real Lemon Flavor – Fresh lemon juice and zest don’t just hint at citrus here—they shine through in every slice for a bold, fresh taste that actually tastes like lemon.
- Ultra-Moist, Tender Crumb – The buttermilk and butter work together to create a soft, rich texture that stays moist for days without feeling heavy.
- Perfectly Balanced Sweetness – The tangy lemon glaze and subtle salt in the batter keep the sweetness in check, so each bite feels bright, rich, and not overly sugary.
Lemon Buttermilk Pound Cake ingredients
Butter (1 ½ cups) & Sugar (2 ½ cups) – These two create the rich, sweet foundation of the cake, with butter adding flavor and softness while the sugar helps build that classic tender pound cake crumb.
Eggs (4 large) – Eggs give the cake structure and richness, helping it stay dense enough to slice cleanly while still feeling soft and moist.
Flour (3 ½ cups), Salt (½ tsp), & Baking Soda (½ tsp) – The flour forms the structure of the cake, salt sharpens the flavor, and baking soda reacts with the buttermilk to create a light lift and balanced texture.
Buttermilk (1 cup), Lemon Juice (2 TBSP), & Lemon Zest (1 TBSP) – This trio brings the signature flavor, with buttermilk adding moisture and tang while the lemon juice and zest deliver bright, fresh citrus throughout the batter.
Glaze (2 cups powdered sugar, 2 TBSP butter, 2 TBSP lemon juice, 2 tsp + 1 TBSP lemon zest, 1 TBSP milk) – This mixture creates a smooth, sweet-tart topping that sets beautifully over the cake, adding extra lemon punch and a glossy finish.
Tips for Making a Lemon Bundt Cake
I used to really struggle with making bundt cakes, until I learned a few tricks! Now they’re one of my favorite types of cakes to make because not only are they really easy, but they’re so pretty. Here’s what I do:
- Use a high quality bundt cake pan. Not all bundt cake pans are the same! You want a heavy one and I prefer a classic shape, as opposed to the super fancy pans. They’re just easier as you don’t have to worry about heavily greasing a million facets. I love my “Original Nordic Ware Pro 12 Cup Bundt Cake Pan.”
- Grease the bundt cake pan well. You can spray with non-stick spray and then flour the pan, you can grease it by hand with shortening or butter. Or you can take a short cut and use the non-stick spray specifically for baking– it’s the BEST! Since I’ve started using this on my bundt cake pan I haven’t had a single issue with sticking. You can find it on the baking aisle of nearly every major grocery store. I know that Wilton also makes a “Cake Release” product but I haven’t tried it. I imagine it works well too!
- Bake pound cakes a day in advance! Pound cakes really taste better a day or two after they’re baked, so if you have time, bake them, release them from the pan and then cover them in an airtight container and let the flavors develop. Then, prior to serving, drizzle with glaze or frost as you’d like and serve.
Lemon Buttermilk Pound Cake
Ingredients
- 2 ½ cups white sugar
- 1 ½ cups butter softened
- 4 eggs
- 3 ½ cups all-purpose flour
- ½ tsp salt
- ½ tsp 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
Instructions
- Preheat oven to 350°F. Grease and flour a bundt cake pan.
- Beat white sugar and 1 ½ 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 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.
- 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.
- Make the lemon glaze by whisking powdered sugar, lemon juice, 2 TBSP soft butter, lemon, and lemon zest together in a bowl until glaze is smooth. Once the cake has fully cooled, pour the glaze over the cake, letting some drizzle down the sides and into the center. Top with additional lemon zest, if desired. Enjoy!
Video
Notes
Nutrition
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How long is this Lemon Bundt Cake good for?
This Lemon Buttermilk Pound Cake stays fresh for about 3–4 days when stored in an airtight container at room temperature, or up to about 5–6 days in the refrigerator. The texture holds up well, but the lemon glaze may soften slightly over time.
Yes, it freezes really well—just wrap the cake tightly (or freeze individual slices) and store for up to 2–3 months. Thaw at room temperature for a few hours, and it tastes just as soft, moist, and lemony as the day it was made.
How do I know when my bundt cake is fully baked?
Fully cook and then fully cool your bundt cake. Releasing the cake from the bundt cake pan is more difficult if you’ve undercooked your cake AND if you’re trying to get the cake out of the pan before cooling it enough. If you’re not sure if you cake is fully cooked, you can always test the internal temperature- here’s my favorite cooking thermometer! It should read 210 degrees F.
Once it’s perfectly baked, remove the cake from the oven and let it cool on a cooling rack for about 30 minutes. I prefer a cooling rack over cooling cakes on hot pads because cooling racks allow air to circulate better around the entire cake, so it cools faster. You cake shouldn’t be cold, but it should be cool enough to handle. Place a plate on top of the cake, facing down, then overturn the entire cake. The cake should release on to the plate.
Why is my cake so dense?
This can happen if you don’t cream the butter and sugar enough before adding the eggs. Make sure the mixture has turned a light, almost white color before moving on to the next step. It is also important to scrape down the bowl to ensure that everything is uniformly mixed.
Another possibility could be that your baking powder or baking soda has expired. These both cause the cake to rise, so any problem with them will create a really dense cake.
Enjoy more of our tasty dessert recipes here:
- Strawberry Cheesecake Lush is the kind of no-bake dessert you throw together in minutes but somehow disappears even faster. Buttery cookie crunch and fresh strawberries in every bite!
- This Easy Pineapple Bundt Cake is one of those dangerously simple desserts that tastes like you spent way more time on it than you actually did—just mix, bake, and let the pineapple do all the magic.
- Apple & Peach Cobbler is warm, cozy, and packed with juicy fruit bubbling under a golden, buttery brown sugar topping that practically melts into every bite.
- With a creamy layer underneath and a fruity top, this Strawberry Jello Salad Mold is equal parts nostalgic, refreshing, and just plain fun to serve.
- Quick & Easy Orange Sherbet is the ultimate two-ingredient summer treat—icy, creamy, and bursting with bright citrus flavor that tastes like sunshine in a scoop. A frozen dessert you’d wait all year for!
Lemon Buttermilk Pound Cake made with butter, sugar, eggs, as well as buttermilk, lemon juice and fresh lemon zest for fabulous fresh, bright lemon flavor!
wilhelmina says
I love everything about this yummy cake!
maria says
can this recipe be done into mini loaves or mini bundt cakes?
Jessica says
I’ve not baked with mini bundts but I can’t imagine it wouldn’t work! Use a cooking thermometer to test for doneness- 200 degrees F.
Josephine Carroll says
Hi, I would like to know how long this would keep for please.
Thank You
Jo
Jessica says
On the countertop? About 5-7 days. Freezer- about 2 months.
Pj says
Made this cake and love it. This is my go to pound cake now. Can’t wait to try your other lemon recipes. Thanks for sharing.
Nellie says
So glad you enjoyed the recipe! We love lemon around here!
majii says
Jessica,
This cake is a winner! I stumbled across your blog and this recipe Saturday afternoon and made the cake shortly afterwards. I followed every step to a “T,” and I am very impressed with the way this cake turned out! I ate a few crumbs, and I wanted to eat the entire cake. It is absolutely delicious. Thanks so much for this recipe, and as I said above, this cake is a winner! I’ll be cooking a few of these as Christmas presents for others.
majii says
Forgot to rate it, so I have to reply to my own comment!
Alison says
Thank you so much Majii! I love that you are baking for Christmas presents. Enjoy!
CC says
This was my first time using this recipe. It was the the best, flavor, moistest and flavorful cake that I have ever made. Not a crumb was left on the plate after Christmas dinner!
Alison says
It’s great to hear this could be a part of your Christmas!
Ruth says
Very delicious and moist. Mine took less cooking time than recipe called for. So be mindful when baking that different ovens require adjustments for time. Absolutely delicious 😋
Olivia says
Glad you enjoyed! Thanks for the tip!
Anita says
I was so excited to make this cake in my new Nordi Ware bundt pan! TJe only issue I had was with the cooking time! It seemed long so I adjusted my time to 65 minutes. BUt it still turned out to dry! I was so disappointed! NEXT time I will only cook for 50 minutes and go from there! ANITA
Jessica says
Each pan is a bit different!
Haley says
Can I split between 2 loaf pans?
Jessica says
Yes, you can!
Kim says
Im baking it for the first time now! However, its running over! Yikes! I don’t know what could have happened. I was able to clean up, without the cake falling. Keeping my fingers crossed!
Kim
Jen says
Do you have any tips for making this in min Bundt pans? We live this cake and I want to try my new mini Bundt pan. Thank you.
Jessica says
I think that sounds lovely! I don’t have any experience making this cake in mini bundt pans, so I’d watch closely and check for doneness.
Michelle says
Ahh!!! I forgot to turn the oven temp down😢 hoping for the best. Took it out at 65min. Looks and smells amazing!
Sherrie says
My son requested a lemon pound cake for his birthday. I am so glad that I chose this recipe! It for sure is a winner!! I used cake flour and added 1 tsp lemon extract to the recipe. It’s scrumptious!
Nellie says
So glad you enjoyed the cake – we love it too!
Retta says
Would you clarify how long the cake should cool in the pan? On this site you said 30 minutes and the printed recipe says 10 minutes. I love the recipe; cake turned out perfect. However not really pleased with the glaze. I followed your recipe exactly, it was a bit thick.
Jessica says
Overturn the cake once the pan cools off enough to touch.
Pamela Allen says
I love love this cake. I have made it several times.
Alison says
So happy you have been enjoying this one Pamela!
liz Anderson says
Should this be refrigerated after putting the glaze on?
Thanks! Can’t wait to try it!
Nellie says
No need to refrigerate!
Jan says
This was the best! I’ll make this one more often. Great with berries on the side.
Nellie says
What a great idea to serve with berries -that sounds delicious!
Kendall Martin says
So moist and delicious. Absolutely the BEST day 2 once the cake has time to heighten in flavor. Highly highly recommend. I’ve made this recipe a dozen times and I am never disappointed. Cake does grow in height in oven. Do not overfill bundt pan. If wanting to gift in throw away foil pans each recipe “batch” makes roughly 2.5 of the small throw away foil loaf pans-I am thinking these are maybe 1/2 the volume of a standard bread loaf tin.
Vivian Smith says
I’ve made many pound cakes and was leery when this recipe called for only four eggs. I’m so glad I made it b/c it’s one of the best I’ve made or had! I’ve made it twice! It’s easy and comes out perfect. I like a dense p/c and often don’t think of lighter versions as a true pound cake but I love the texture of this cake. It’s not too heavy or too light and I love the way it feels in my mouth. It doesn’t dissolve gummy, nor is it dry. I’ve added this to my favorite pound cake recipes! Highly recommend! (I found the icing recipe not to be “pourable” but stiff so I added more lemon juice to make it spreadable.
Cheryle says
Twice this cake has sullen in! Such a disappointment! Is the recipe correct?
Jessica says
I’m guessing you mean it’s sunken in. Now, bundt cakes in generally look pretty puffy when you take them out of the oven, then they settle down. Is that what you mean? I’m not sure I’ve ever seen a sunken in bundt cake- help me understand.
Tracey says
I choose this for my first successful ( hopefully) pound cake. I cried when it came out. It was so beautiful. The taste was spot on.
Baking has never been my thing. I started about a year ago, but a good pound cake was elusive. Thank you for taking the time to make the accompanying video it was a life saver. This has given me confidence to keep baking.
Nellie says
Baking successes are the best – way to go Tracey!
bill godwin says
Making this for my wife who loves store bought lemon cake. made exactly to the recipe except I added a cup of sour cream to the batter and half a block of cream cheese to the glaze.
Nellie says
Those modifications sound amazing…you’ve got a lucky wife!
Chan A. says
That sounds right on the money kind sir!. I always add sour cream to my pound cakes whether it’s in the recipe or not. And I bet the cream cheese n the lemon glaze set it all off. Will try that next time. Thank you Jessica and Nellie. Happy Baking🧚🏾♀️
Alison says
Thanks Chan!
Wanda Lackey says
Made this today and my whole house smelled like a lemon Grove! I increased the lemon juice to the juice of two lemons
Jessica says
That sounds like heaven to me!!
Eunice Kinney says
I made the Lemon Buttermilk pound cake. This is a delicious cake
It is very moist. I used about four tablespoons of fresh lemon juice to make it have a more lemony flavor and in the glaze I put an extra two tablespoons of lemon. You can see that I like the taste of lemon. I would rate this cake a five.
Nicole says
Sounds lemony 🙂
Lucy R says
List on ingredients for glaze includes milk but no mention of it in the instructions
Nicole says
The milk is only needed to thin down the glaze if needed. It really just depends on how thick or thin you want the glaze to be.
Naomi says
Can you use cake flour and just omit baking powder and salt ?..
Thanks
Nicole says
self rising flour is made using flour, baking powder and salt. cake flour is made using flour and cornstarch. so if you were to use cake flour in this recipe instead of all purpose flour you would still need the baking powder and salt. I have not tested this recipe with cake flour so i cant say for certain if it will or will not work. If you do try it, let us know how it goes! 🙂