Lemon Buttermilk Pound Cake
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.
Servings: 24 servings
Calories: 313kcal
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
Store leftover cake in an airtight container on the countertop for up to 5-6 days.
Cake freezes beautifully for up to 2 months. For best results, add the glaze after the cake has defrosted.
Nutrition
Calories: 313kcal | Carbohydrates: 45g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 192mg | Potassium: 50mg | Fiber: 1g | Sugar: 31g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg