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Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 432
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup full-fat buttermilk, at room temperature
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted if lumpy
  • 2 to 3 tablespoons fresh lemon juice

Method
 

  1. Cream the butter and sugar on medium speed for about 3 minutes, until pale and fluffy. Scrape the bowl once.
  2. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla.
  3. Whisk together the flour, baking soda, and salt. Add to the batter in three additions, alternating with buttermilk in two additions, starting and ending with flour. Mix just until combined.
  4. Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan, line with parchment, and scrape in the batter. Bake 60 to 70 minutes, until a toothpick comes out with moist crumbs.
  5. Cool in the pan 10 minutes, then lift out. Stir powdered sugar with enough lemon juice to make a thick but pourable glaze. Spoon over the warm cake and let cool completely before slicing.

Notes

The cake tastes even better the next day after the lemon flavor has settled. Keep it well wrapped at room temperature. If your loaf pan is a dark metal one, check a few minutes early; those pans bake faster.