This “Classic Lemon Buttermilk Pound Cake” is the epitome of comfort and elegance, delivering a perfectly moist crumb infused with a bright, refreshing lemon flavor, all crowned with a luscious, tangy glaze. As showcased in the vibrant image, the cake boasts a beautiful golden exterior, characteristic of a well-baked pound cake, with a generous portion sliced to reveal its tender, uniformly yellow interior. The smooth, creamy white glaze cascades down the sides, creating an inviting visual and promising an extra layer of sweetness and tang. Garnishing with fresh lemon slices on top not only enhances its visual appeal but also reinforces the star citrus ingredient. This pound cake is a versatile dessert, perfect for any occasion, from casual family gatherings to more formal celebrations. The buttermilk in the recipe is the secret to its exceptionally moist and tender texture, while the lemon juice and zest provide that signature vibrant and zesty kick. It’s substantial enough to be satisfying, yet light enough to be thoroughly enjoyed. The aroma of baking lemon and butter will fill your home, creating an inviting atmosphere. This recipe guides you through each step to achieve a pound cake that is rich, buttery, and bursting with fresh lemon flavor, ensuring a result that is both beautiful to look at and delightful to eat. The balance of sweetness from the cake and the tang from the glaze makes for a truly harmonious bite.
The image shows a golden bundt cake, sliced to reveal its moist, yellow interior. It is topped with a creamy white glaze that drips down the sides and garnished with fresh lemon slices. The text overlay labels it “LEMON BUTTERMILK POUND CAKE” and lists initial ingredients like “1 cup unsalted butter, softened,” “2½ cups granulated sugar,” and “4 large eggs, room temperature”.
Ingredients:
- For the Lemon Buttermilk Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- ¼ cup (60ml) fresh lemon juice (from 1-2 lemons)
- 2 tablespoons fresh lemon zest (from 2 large lemons)
- 1 teaspoon vanilla extract
- For the Zesty Lemon Glaze:
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- ¼ cup (60ml) fresh lemon juice (from 1-2 lemons)
- 1 tablespoon unsalted butter, melted (optional, for extra richness and sheen)
- Pinch of salt
- Garnish (Optional):
- Thinly sliced fresh lemons
- Additional lemon zest
- Equipment:
- 10-12 cup bundt pan
- Baking spray with flour or butter and flour for greasing
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Small bowl for glaze
Instructions:
Part 1: Prepare the Bundt Pan & Oven
- Preheat Oven: Preheat your oven to 325∘F (160∘C). This lower temperature helps ensure the pound cake bakes evenly and develops a rich golden crust without over-browning.
- Prepare Bundt Pan: This step is crucial for easy release and maintaining the cake’s beautiful shape, as seen in the image. Generously grease and flour a 10-12 cup bundt pan. Alternatively, you can use baking spray with flour. Ensure every crevice of the pan is coated to prevent sticking.
Part 2: Prepare the Pound Cake Batter
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside. Sifting the flour helps create a lighter, more tender crumb.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed for 5-7 minutes. This process, known as creaming, incorporates air into the mixture, resulting in a lighter and fluffier cake texture. The mixture should become pale yellow and light.
- Add Eggs: Add the large eggs one at a time to the creamed butter mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Combine Buttermilk and Lemon: In a separate small bowl, whisk together the room temperature buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, add about one-third of the dry ingredients to the creamed mixture, mixing until just combined. Then, add half of the buttermilk mixture, mixing until just combined. Repeat with another third of the dry ingredients, followed by the remaining buttermilk mixture, and finally, the last third of the dry ingredients. Mix only until just combined after each addition. Do not overmix the batter; overmixing can lead to a tough cake. Scrape down the sides of the bowl as needed with a rubber spatula.
- Pour into Pan: Pour the prepared batter evenly into the greased and floured bundt pan. Smooth the top with a rubber spatula. Tap the pan gently on the counter a few times to release any large air bubbles.
Part 3: Bake the Pound Cake
- Bake: Bake the pound cake in the preheated oven for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on the outside. Baking time may vary depending on your oven.
- Cool in Pan: Once baked, remove the bundt pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This allows the cake to firm up slightly before inverting.
- Invert and Cool Completely: After 15-20 minutes, carefully invert the cake onto the wire cooling rack. Lift the pan off. Allow the cake to cool completely on the wire rack before applying the glaze, which will take at least 1-2 hours. Cooling completely is essential for the glaze to set properly and not simply melt into the cake.
Part 4: Prepare the Zesty Lemon Glaze
- Combine Glaze Ingredients: In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, optional melted unsalted butter, and pinch of salt until smooth and lump-free. The glaze should be creamy and pourable, with a consistency that will drip beautifully down the cake, as seen in the image.
- Adjust Consistency: If the glaze is too thick, add more lemon juice (a teaspoon at a time) until the desired consistency is reached. If it’s too thin, add more sifted powdered sugar (a tablespoon at a time).
- Taste and Adjust: Taste the glaze and adjust the lemon or sweetness to your preference.
Part 5: Glaze and Garnish
- Glaze Cake: Once the pound cake is completely cool, place it on a serving plate or a wire rack set over a baking sheet (to catch excess glaze). Slowly pour the prepared lemon glaze over the top of the cake, allowing it to drip down the sides. You can use the back of a spoon to gently spread it if needed.
- Garnish: While the glaze is still wet, arrange thin slices of fresh lemon on top of the cake, as shown in the image. You can also sprinkle with a little extra lemon zest for added aroma and visual appeal.
- Set Glaze: Allow the glaze to set for about 15-30 minutes before slicing and serving. This will give it a slightly firm exterior.
- Slice and Serve: Slice the “Classic Lemon Buttermilk Pound Cake” and serve.
- Storage: Store leftover pound cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. The cake can also be frozen, wrapped tightly, for up to 2-3 months.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This allows them to emulsify better, creating a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough and dense cake. Mix only until ingredients are just combined.
- Properly Grease Pan: A well-greased and floured bundt pan is critical for the cake to release cleanly. Don’t skip any crevices!
- Fresh Lemon: Always use fresh lemon juice and zest for the most vibrant and authentic lemon flavor.
- Cool Completely: Patience is key! Cooling the cake completely before glazing prevents the glaze from melting and becoming absorbed into the cake, ensuring that beautiful, defined drizzle seen in the image.
Enjoy this delightful and zesty “Classic Lemon Buttermilk Pound Cake!”