Here’s a bright, moist Lemon Buttermilk Pound Cake with Lemon Glaze 🍋 — rich, tender, and packed with fresh citrus flavor.
🍋 Lemon Buttermilk Pound Cake
🧁 Ingredients
For the Cake:
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1 cup (226g) unsalted butter, softened
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2 cups (400g) granulated sugar
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4 large eggs, room temperature
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3 cups (375g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
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1 cup (240ml) buttermilk, room temperature
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2 tbsp lemon zest (about 2 lemons)
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¼ cup (60ml) fresh lemon juice
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1 tsp vanilla extract
For the Lemon Glaze:
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1½ cups (180g) powdered sugar
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2–3 tbsp fresh lemon juice
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1 tsp lemon zest (optional, for extra zing)
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 325°F (163°C).
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Grease and flour a 10–12 cup Bundt pan or loaf pan.
2️⃣ Cream Butter & Sugar
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Beat butter until smooth (about 1 minute).
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Gradually add sugar and beat 3–5 minutes until light and fluffy.
3️⃣ Add Eggs
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Add eggs one at a time, beating well after each addition.
4️⃣ Mix Dry Ingredients
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In a separate bowl, whisk together flour, baking soda, and salt.
5️⃣ Combine
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Mix lemon juice, zest, vanilla, and buttermilk together.
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Alternately add dry ingredients and buttermilk mixture to the batter, beginning and ending with flour.
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Mix just until combined — do not overmix.
6️⃣ Bake
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Pour into prepared pan and smooth top.
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Bake 60–75 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.
🍋 Lemon Glaze
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Whisk powdered sugar and lemon juice until smooth.
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Adjust thickness: add more juice for thinner glaze, more sugar for thicker.
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Pour over completely cooled cake.
✨ Optional Add-Ins
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Add ½ tsp lemon extract for stronger lemon flavor.
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Stir in 1 tbsp poppy seeds for lemon poppy seed variation.
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Brush warm cake with a simple syrup (¼ cup sugar + ¼ cup lemon juice heated until dissolved) for extra moisture.
If you’d like, I can also give you:
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A cream cheese lemon glaze version
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A layer cake version
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Or a bakery-style ultra-moist version with lemon soak 🍰