1. Prep & Preheat
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
Whisk flour, baking powder, baking soda, and salt in a bowl.
2. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, mixing well after each.
3. Combine Wet & Dry
Mix in lemon zest, juice, and vanilla.
Alternate adding dry ingredients and buttermilk (start & end with flour).
4. Bake to Perfection
Pour batter into pan. Bake 50-60 mins until a toothpick comes out clean.
Cool 10 mins in pan, then transfer to a rack.
5. Glaze & Serve
Whisk powdered sugar + lemon juice until smooth. Drizzle over cooled cake.
Sprinkle with extra zest if desired.
Pro Tips for the Best Pound Cake 💡
🍋 Extra lemony? Add ½ tsp lemon extract to the batter.
🔥 Even baking? Rotate pan halfway through.
⏳ Make ahead: Wrapped tightly, it stays moist 3 days.
🎁 Gifting: Brush with limoncello syrup for an adult twist!
Serving Suggestions 🍽️
With: Tea, coffee, or fresh berries
For brunch: Serve with lemon curd & whipped cream
As dessert: Top with vanilla ice cream
Final Thoughts ✨
This lemon buttermilk pound cake is sunshine in slice form—bright, comforting, and impossible to resist. Warning: You’ll want to eat the whole loaf! 😉