Lemon Buttermilk Pound Cake

This lemon buttermilk pound cake has a tender, buttery crumb with a fresh lemon flavor in every bite. Buttermilk gives the cake a soft texture, while the lemon glaze adds just the right amount of sweetness and tang. It is a lovely choice for family gatherings, holidays, or an afternoon treat with coffee or tea.

Ingredients

• 1 cup unsalted butter, softened
• 2 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

For the Lemon Glaze

• 2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, making sure to coat the center tube and all the grooves.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the softened butter and granulated sugar for 4–5 minutes, until the mixture looks pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon juice, and lemon zest.
5. Add the flour mixture in three portions, alternating with the buttermilk. Begin and finish with the flour mixture, mixing on low speed just until combined.
6. Spoon the batter into the prepared Bundt pan and smooth the top with a spatula.
7. Bake for 60–75 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
8. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a wire rack. Allow it to cool completely before adding the glaze.

Make the Lemon Glaze

1. Place the powdered sugar in a medium bowl.
2. Add the lemon juice one tablespoon at a time, whisking until the glaze is smooth and thick enough to drizzle.
3. If the glaze is too thick, add a few drops of lemon juice. If it is too thin, add a little more powdered sugar.
4. Drizzle the glaze over the cooled cake, letting it run naturally down the sides.
5. Allow the glaze to set for 15–20 minutes before slicing.

Tips for the Best Pound Cake

• Use room-temperature butter and eggs to help the batter mix evenly.
• Beat the butter and sugar thoroughly to create a light, tender crumb.
• Avoid overmixing after adding the flour, as this can make the cake dense.
• Grease the Bundt pan carefully to help the cake release without breaking.
• For a stronger citrus flavor, add a little extra lemon zest to the batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze individual slices for up to 3 months. Let refrigerated slices come to room temperature before serving for the best texture.