Here’s a moist, tangy Lemon Buttermilk Pound Cake recipe that’s simple but full of flavor 🍋
Lemon Buttermilk Pound Cake
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 2 lemons
- 2–3 tbsp fresh lemon juice
For the Glaze (optional but amazing):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Prep
Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan. - Mix dry ingredients
Whisk together flour, baking powder, baking soda, and salt. - Cream butter and sugar
Beat butter and sugar until light and fluffy (about 3–4 minutes). - Add eggs & flavoring
Beat in eggs one at a time, then vanilla, lemon zest, and lemon juice. - Combine with dry ingredients and buttermilk
Alternate adding dry ingredients and buttermilk, starting and ending with dry. Mix until just combined. - Bake
Pour batter into the prepared pan and bake 60–70 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. - Optional glaze
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake for extra tangy sweetness.
Tips for the Perfect Cake
- Room temperature eggs and butter = smoother batter.
- Don’t overmix after adding flour = tender crumb.
- For extra lemon punch, brush baked cake with a little simple syrup + lemon juice before glazing.
If you want, I can also give a “super moist 2-loaf version” that’s perfect for sharing or gifting—Southern-style!
Do you want me to do that?
