This Lemon Buttermilk Pound Cake is rich, tender, and wonderfully moist, with a bright lemon flavor in every bite. Buttermilk gives the cake a soft, delicate crumb, while fresh lemon zest and juice add just the right amount of citrusy freshness. Finished with a simple lemon glaze, it makes a beautiful dessert for afternoon tea, brunch, or any family gathering.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, optional
Instructions
1. Prepare the Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the crevices.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together for about 4–5 minutes, until very light and fluffy. This step helps create a tender pound cake.
3. Add the Eggs and Lemon
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the Buttermilk
Gradually add the dry ingredients to the butter mi