Lemon Buttermilk Pound Cake – The Perfect Balance of Tangy & Sweet! 🍋✨

OUSSA


 

1. Prep & Preheat

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.

  2. Whisk flour, baking powder, baking soda, and salt in a bowl.

2. Cream Butter & Sugar

  1. Beat butter and sugar until light and fluffy (~3 mins).

  2. Add eggs one at a time, mixing well after each.

3. Combine Wet & Dry

  1. Mix in lemon zest, juice, and vanilla.

  2. Alternate adding dry ingredients and buttermilk (start & end with flour).

4. Bake to Perfection

  1. Pour batter into pan. Bake 50-60 mins until a toothpick comes out clean.

  2. Cool 10 mins in pan, then transfer to a rack.

5. Glaze & Serve

  1. Whisk powdered sugar + lemon juice until smooth. Drizzle over cooled cake.

  2. 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! 😉

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