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–+ servings
Benjamin

Delicious Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake is the ultimate combination of tangy and sweet flavors, wrapped in a moist, buttery texture. Infused with lemon extract and buttermilk, this classic Bundt cake is topped with a zesty lemon glaze that takes it to the next level. It’s perfect for family gatherings, holidays, or any time you need a slice of sunshine on your plate.
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Prep Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or fluted tube pan to prevent sticking.
  2. Prepare the Dry Ingredients: In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer for 10 minutes, until light and fluffy.
  4. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition to create a smooth mixture.
  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the lemon extract until well combined.
  6. Bake the Cake: Pour the batter into the prepared Bundt pan. Place the pan in the oven, then reduce the temperature to 325°F (165°C). Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool the Cake: Let the cake cool in the pan for 10 minutes. Tap the pan gently to loosen the cake, then invert it onto a wire rack to cool completely.
  8. Make the Lemon Glaze: In a small bowl, beat together the confectioners’ sugar, lemon juice, softened butter, and lemon zest until smooth.
  9. Glaze the Cake: Pour half of the glaze over the slightly warm cake. Allow the cake to cool for another 20 minutes, then drizzle the remaining glaze over the top.
  10. Serve and Enjoy: Slice and serve this luscious cake with tea, coffee, or as a standalone dessert.
  11.  

Notes

  • Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for the best texture.
  • Properly Grease the Pan: Grease and flour every nook and cranny of your Bundt pan to ensure the cake releases cleanly.
  • Customize the Flavor: Add ½ teaspoon of vanilla extract or mix citrus zests (lime or orange) for a unique twist.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freezing: Wrap the cooled cake in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

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