Lemon Buttermilk Pound Cake: The Perfect Zesty, Moist Dessert


 

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

  1. Blueberry Lemon – Fold in 1 cup fresh blueberries (tossed in flour).

  2. Lavender-Lemon – Add 1 tsp culinary lavender to the dry ingredients.

  3. 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!