Introduction:

Lemon Buttermilk Pound Cake is one of those beautifully simple Southern desserts that never goes out of style. It’s the kind of recipe passed down through families—rich, bright, buttery, and full of real lemon flavor. What makes this cake irresistible isn’t just the fresh lemon zest or the homemade glaze—it’s the buttermilk. Buttermilk transforms this cake into something incredibly tender, giving it a perfectly moist crumb and a subtle tang that balances the sweetness.

Whether you’re baking for a holiday gathering, hosting friends, or simply want a cake that tastes like sunshine, this Lemon Buttermilk Pound Cake delivers every single time. It slices cleanly, stores beautifully, and pairs well with everything from fresh berries to whipped cream. This cake feels elegant yet comforting—a dessert that makes any occasion feel special.

Below is the complete, detailed, step-by-step recipe so you can bake a bakery-quality lemon pound cake at home with confidence.

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 5 large eggs, room temperature
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Lemon Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• Optional: 1 tablespoon heavy cream for extra smoothness

Preparation:

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly, making sure every groove is coated. Allow your butter, eggs, and buttermilk to come to room temperature, ensuring a smooth, velvety batter.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step adds air to the batter, giving your pound cake its classic fine crumb and lift.

Step 3: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. The kitchen should already smell beautifully citrusy at this point.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. This ensures even distribution and prevents clumping once added to the batter.

Step 5: Add Buttermilk and Dry Ingredients Alternately

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Mix gently and only until combined. Overmixing can make the pound cake dense.

Step 6: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 65–75 minutes, or until a toothpick comes out clean. The cake should be golden, fragrant, and slightly pulling away from the edges.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes before turning it onto a wire rack. Allow it to cool fully before adding the glaze. Mix powdered sugar, lemon juice, and zest until smooth, then drizzle generously over the cake.

Variation:

• Blueberry Lemon Version: Fold 1 cup fresh blueberries coated lightly in flour into the batter.
• Extra Lemon Punch: Add lemon extract for a stronger lemon explosion.
• Cream Cheese Variation: Replace ½ cup butter with ½ cup cream cheese for a denser, richer structure.
• Lemon Coconut Pound Cake: Add ½ cup shredded coconut for tropical flavor.

COOKING Note:

For the perfect pound cake texture, all ingredients must be room temperature—this helps the batter emulsify properly, creating that classic firm yet moist crumb. Also, baking at a lower temperature (325°F) helps prevent cracking and ensures even rising.

Serving Suggestions:

• Serve warm with fresh berries or sliced strawberries.
• Add a scoop of vanilla ice cream for the ultimate dessert.
• Pair with hot tea or iced lemonade for a refreshing combination.
• Dust with powdered sugar for a simple but elegant finish.

Tips:

• Do not overmix once the flour is added—this can toughen the cake.
• If using a dark-colored Bundt pan, reduce the baking time slightly.
• Allow the cake to cool fully before glazing to prevent the glaze from soaking in too quickly.
• Store covered at room temperature for up to 4 days; freezes well for up to 2 months.

Prep Time:

20 minutes

Cooking Time:

70 minutes

Total Time:

1 hour 30 minutes

Nutritional Information (Approximate):

Calories: 420 per slice
Protein: 5g
Sodium: 160mg

FAQs:

Can I use regular milk instead of buttermilk?

Not recommended. Buttermilk adds acidity, tenderness, and richness. If needed, substitute with milk mixed with a tablespoon of lemon juice.

Why did my pound cake crack on top?

It’s normal for pound cakes! The dense batter forces steam to escape through the top, creating a classic crack.

Can I make this cake a day ahead?

Absolutely. In fact, the flavor intensifies overnight, making it even better.

Can I freeze this cake?

Yes—wrap slices individually and freeze for up to two months. Thaw at room temperature.

Conclusion:

This Lemon Buttermilk Pound Cake is everything a Southern dessert should be—bright, moist, buttery, and irresistibly delicious. From the fresh citrus aroma to the silky glaze, every slice brings comfort and sunshine to the table. Whether you’re baking for a celebration or simply treating yourself, this long-lasting, reliable recipe delivers consistent flavor and beautiful presentation every single time. Enjoy it warm, room temperature, or chilled—this is a dessert worth making again and again.

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