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Lemon Buttermilk Pound Cake
Moist, zesty, and glazed to perfection—this cake is bursting with citrus sunshine!
Ingredients:
For the Cake:
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1 cup unsalted butter, softened
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2 ½ cups granulated sugar
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4 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk
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¼ cup fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
For the Lemon Glaze:
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
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Optional: thin lemon slices for decoration
Directions:
1. Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. Cream Butter & Sugar:
In a large bowl, cream together butter and sugar until light and fluffy.
3. Add Eggs:
Beat in eggs one at a time, mixing well after each addition.
4. Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
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5. Mix Wet Ingredients:
Combine buttermilk, lemon juice, lemon zest, and vanilla in a small bowl.
6. Combine Mixtures:
Alternate adding the dry and wet ingredients into the butter mixture, starting and ending with the dry. Mix just until combined.
7. Bake:
Pour batter into the prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Glaze:
Cool in the pan for 15 minutes, then invert onto a wire rack. Once completely cooled, whisk glaze ingredients and drizzle over the cake. Top with lemon slices if desired.
Tips:
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Use fresh lemons for the brightest flavor.
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Let the glaze sit for a few minutes before slicing for cleaner cuts.
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Store in an airtight container for up to 5 days.
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