Delicious Lemon Buttermilk Pound Cake

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Everyday Culinary Delights👩‍🍳

Posted on January 12, 2025

Few desserts offer the perfect balance of richness, tanginess, and sweetness quite like a Lemon Buttermilk Pound Cake. This cake is a true classic, featuring a moist, buttery crumb infused with bright lemon flavor and the subtle tang of buttermilk. Finished with a sweet, zesty lemon glaze, this pound cake is perfect for any occasion—whether it’s a cozy afternoon treat, a holiday dessert, or a show-stopping brunch centerpiece.

In this article, we’ll dive into why this cake is so special, expert baking tips, storage solutions, serving suggestions, and frequently asked questions. By the end, you’ll have everything you need to bake a perfect Lemon Buttermilk Pound Cake every time.

Why You’ll Love This Lemon Buttermilk Pound Cake

1. Moist, Tender, and Buttery Texture

Pound cakes are known for their dense yet tender crumb, and the combination of butter and buttermilk ensures this cake remains moist and soft with every bite.

2. Bright, Refreshing Lemon Flavor

Both the cake and the glaze are infused with fresh lemon juice, zest, and extract, giving this dessert a citrusy brightness that balances its richness.

3. Elegant and Impressive Presentation

Baked in a Bundt pan, this cake has a beautifully defined shape that makes it look stunning with minimal effort. The glossy lemon glaze cascading down the ridges adds a professional touch.

4. Simple Yet Sophisticated

Despite its elegant appearance and complex flavor profile, this cake is easy to make with simple pantry ingredients. It’s a great beginner-friendly recipe that feels luxurious without being complicated.

5. Versatile for Any Occasion

This cake is perfect for:

Afternoon tea or coffee breaks
Brunches and family gatherings
Spring and summer celebrations
Holiday tables and gift-giving

Whether you’re serving it plain, with berries, or topped with whipped cream, this cake is a crowd-pleaser that never goes out of style.

Ingredients

For the Cake:

3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
2 ½ cups white sugar
1 ½ cups unsalted butter, softened
4 large eggs
1 cup buttermilk
1 teaspoon lemon extract

For the Glaze:

2 cups confectioners’ sugar
¼ cup lemon juice
2 tablespoons unsalted butter, softened
1 tablespoon lemon zest

Directions

Preheat the Oven:
- Set oven to 350°F (175°C).
- Grease and flour a Bundt pan to prevent sticking.
Prepare the Batter:
- Sift together flour, salt, and baking soda in a medium bowl.
- In a large bowl, beat butter and sugar for 10 minutes until light and fluffy.
- Add eggs one at a time, mixing after each addition.
- Alternately add flour mixture and buttermilk, beginning and ending with flour.
- Stir in lemon extract for a bright citrus flavor.
Bake the Cake:
- Pour batter into prepared pan.
- Reduce oven temperature to 325°F (165°C) and bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Remove from Pan:
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
Prepare the Glaze:
- Whisk together confectioners’ sugar, lemon juice, butter, and zest until smooth.
Glaze the Cake:
- Pour half the glaze over the warm cake.
- Let the cake cool for 20 minutes, then drizzle the remaining glaze over the top.
Serve and Enjoy:
- Let the glaze set before slicing.

Nutritional Information (Per Serving)

Calories: 420 kcal
Protein: 5 g
Carbohydrates: 55 g
Fat: 20 g
Fiber: 1 g
Sugar: 40 g

Tips for Baking the Perfect Lemon Buttermilk Pound Cake

To achieve the ideal texture and flavor, follow these expert baking tips:

1. Use Room Temperature Ingredients

Butter, eggs, and buttermilk should all be at room temperature before mixing.
This ensures a smooth, even batter and prevents curdling.

2. Properly Cream the Butter and Sugar

Beating the butter and sugar for 10 minutes incorporates air into the batter, making the cake lighter and fluffier despite its dense texture.

3. Alternate Wet and Dry Ingredients

Always add the flour mixture in batches, alternating with buttermilk to maintain a consistent batter texture.
This prevents overmixing, which can lead to a tough, dry cake.

4. Use Fresh Lemon Juice and Zest

While lemon extract enhances the flavor, fresh lemon juice and zest provide a natural brightness that artificial extracts can’t replicate.
Rubbing the zest into the sugar before mixing helps release its oils for even more flavor.

5. Adjust Baking Time Based on Your Oven

Pound cakes bake low and slow to develop their signature texture.
Reduce the oven temperature after placing the batter inside to prevent overbrowning.
Start checking for doneness at 60 minutes using a toothpick.

6. Cool the Cake Properly

Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack.
Cooling too quickly can cause the cake to break or become dense.

7. Apply the Glaze in Two Layers

Pour half the glaze over the warm cake to let it soak in for added moisture.
Let the cake cool, then drizzle the remaining glaze for a beautiful, glossy finish.

Serving Suggestions: Elevate Your Pound Cake

While this cake is delicious on its own, adding the right pairings can take it to the next level.

Best Toppings and Garnishes:

Fresh berries (strawberries, blueberries, raspberries) – Adds a fresh, juicy contrast.
Lightly sweetened whipped cream – Complements the tart lemon glaze.
Toasted coconut or sliced almonds – Provides crunch and texture.
A dusting of powdered sugar – A simple, elegant touch.

Perfect Drink Pairings:

Earl Grey or chamomile tea – The floral notes enhance the lemon’s brightness.
Iced coffee or a vanilla latte – The bitterness of coffee balances the sweetness.
A chilled glass of Prosecco or Moscato – Ideal for celebratory occasions.

Transforming Leftovers into New Desserts:

Grill a slice and serve with ice cream for a caramelized, decadent treat.
Layer with lemon curd and whipped cream for a quick trifle.
Use as a base for strawberry shortcake instead of biscuits.

How to Store and Keep Your Pound Cake Fresh

This cake stays moist for days, making it perfect for make-ahead baking.

Storing at Room Temperature:

Keep in an airtight container for up to 3 days.
Avoid refrigerating immediately, as it can dry out the cake.

Refrigerating for Longer Storage:

Wrap tightly and refrigerate for up to a week.
Allow it to come to room temperature before serving for the best texture.

Freezing Instructions:

Wrap the cake tightly in plastic wrap and foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

1. Can I Use Regular Milk Instead of Buttermilk?

Yes, but buttermilk adds moisture and tenderness. If you don’t have it, make a substitute:

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

2. Why Did My Cake Stick to the Pan?

Make sure to grease and flour every crevice of the Bundt pan.
A baking spray with flour works well for intricate pan designs.

3. Can I Use a Different Type of Pan?

Yes! While a Bundt pan creates an elegant shape, you can also use:

Loaf pans (divide batter between two 9×5-inch pans)
A 9×13-inch cake pan (adjust baking time accordingly)

4. How Can I Make the Cake More Lemon-Flavored?

Add extra lemon zest to the batter and glaze.
Use half lemon juice and half buttermilk for an extra citrusy kick.

5. Can I Make This Cake Gluten-Free?

Yes! Use a 1:1 gluten-free flour blend to achieve similar results.

Conclusion: A Cake That Brings Joy with Every Bite

Lemon Buttermilk Pound Cake is the perfect blend of tangy, sweet, and buttery goodness. With its moist, tender crumb and refreshing citrus glaze, it’s a versatile dessert that suits any occasion. Whether you serve it plain, with fresh fruit, or alongside a cup of tea, this cake is guaranteed to impress.

So, grab your Bundt pan, fresh lemons, and a cup of buttermilk, and start baking a cake that’s sure to become a favorite in your kitchen. Once you take your first bite, you’ll understand why this recipe is a true classic.