Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 3 tablespoons fresh lemon juice
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1–2 teaspoons lemon zest (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream the butter and sugar together until light and fluffy (about 4–5 minutes).
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the lemon zest and lemon juice. Mix to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Optional Glaze:
11. Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and sprinkle with lemon zest.
Enjoy your moist, tangy, and sweet Lemon Buttermilk Pound Cake!
Would you like a version with blueberries, poppy seeds, or a gluten-free adaptation?