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4.95 from 19 votes


Lemon Buttermilk Pound Cake is a classic pound cake recipe with the addition of fresh lemon! Buttermilk gives this Lemon Pound Cake a wonderful texture and everyone loves the bright flavor of the lemon glaze. It's the perfect pound cake!
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Cake
Servings: 24


  • 2 1/2 cups white sugar
  • 1 1/2 cups butter softened
  • 4 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.
  • 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.

How to make Lemon Glaze:

  • Whisk powdered sugar, lemon juice, 2 tablespoons soft butter, lemon 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. Top with additional lemon zest, if desired.