Lemon Buttermilk Pound Cake
Brighten up your dessert table with this irresistible Lemon Buttermilk Pound Cake, a perfect blend of tangy, citrusy goodness and luxurious richness! Infused with fresh lemon zest and juice, this classic loaf is made ultra-moist with creamy buttermilk, while a light and silky lemon glaze adds a zesty finishing touch. The cake’s golden, tender crumb and perfectly balanced sweetness make it a standout treat for any occasion, whether served as an afternoon snack or a showstopping dessert. Simple to make and bursting with flavor, this lemon loaf cake is a must-try for lemon lovers and baking enthusiasts alike.
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 400 grams granulated sugar
- 4 large eggs
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 120 milliliters buttermilk
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons vanilla extract
- 150 grams powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and generously grease a 9x5-inch loaf pan, then dust it with flour or line it with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In a small bowl, whisk together the buttermilk, lemon zest, fresh lemon juice, and vanilla extract.
Alternate adding the dry ingredients and the buttermilk mixture to the butter-sugar mixture. Start and end with the dry ingredients in 3 additions, mixing on low speed after each addition just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.
Let the glaze set for about 15 minutes before slicing and serving.
Nutrition Facts
Calories |
5292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.3 g | 286% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1267 mg | 422% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 796.0 g | 289% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 555.8 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 945 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.
