Glazed Lemon Buttermilk Pound Cake
Brighten up your dessert table with this Glazed Lemon Buttermilk Pound Cake, a melt-in-your-mouth treat bursting with vibrant citrus flavor and buttery richness. This recipe combines the tangy sweetness of fresh lemon juice and zest with the subtle tang of buttermilk, creating a perfectly moist crumb that’s irresistibly tender. A silky lemon glaze adds an elegant finishing touch, soaking into the cake for a delightful sweetness that balances the zippy citrus notes. With a straightforward preparation and all-natural ingredients, this timeless pound cake is ideal for any occasion, from casual brunches to celebratory gatherings. Whether enjoyed solo or paired with a dollop of whipped cream or fresh berries, this lemon dessert is guaranteed to impress. Perfect for lovers of simple, homemade bakes, this easy lemon pound cake recipe is a must-try for showcasing the flavors of classic comfort baking at its finest.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 4 pieces large eggs
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters buttermilk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 120 grams powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. Line the bottom with parchment paper for easy removal.
In a large bowl, cream the butter and granulated sugar using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt.
In another small bowl, combine the buttermilk, lemon zest, and lemon juice.
Alternately add the dry ingredients and the buttermilk mixture to the creamed butter, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
Once baked, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth.
Once the cake is completely cool, drizzle the glaze over the top of the cake, allowing it to drip down the sides.
Let the glaze set for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 121.8 g | 609% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 669.5 g | 243% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 426.3 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 379 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
