1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour a 9x5-inch loaf pan or 6-cup Bundt pan.
2. Mix Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (~3 mins).
Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
4. Alternate Wet & Dry
Add 1/3 of the flour mixture, then ½ the buttermilk, repeating until just combined.
5. Bake to Perfection
Pour into prepared pan and bake 45-55 mins (until a toothpick comes out clean).
Cool 15 mins in pan, then transfer to a wire rack.
6. Glaze & Serve
Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled cake.
Garnish with extra lemon zest if desired.
Pro Tips for the Best Pound Cake
🔹 Room-temperature ingredients ensure even mixing.
🔹 Don’t overmix—just until combined for a tender crumb.
🔹 Wrap tightly to keep moist for up to 3 days.
🔹 Freeze unglazed for up to 1 month (thaw before glazing).
3 Delicious Variations
Blueberry Lemon – Fold in 1 cup fresh blueberries (tossed in flour).
Lavender-Lemon – Add 1 tsp culinary lavender to the dry ingredients.
Coconut-Lemon – Mix in ½ cup shredded coconut and top with toasted flakes.
Why This Cake is a Keeper
This isn’t just any pound cake—the buttermilk adds tangy richness, while the lemon gives it a refreshing zing. It’s dense but not heavy, with a fine crumb that melts in your mouth. Perfect with tea, coffee, or a scoop of vanilla ice cream!
Warning: One slice is never enough!