This Zesty Lemon Buttermilk Pound Cake is a classic dessert, celebrated for its dense yet tender crumb and bright, refreshing lemon flavor. The image prominently features a perfectly baked bundt cake, generously drizzled with a sweet and tangy lemon glaze that drips enticingly down its sides. It’s elegantly garnished with fresh lemon slices, enhancing its visual appeal and reinforcing its citrusy essence. A slice has been cut, revealing the cake’s beautifully moist, pale yellow interior. This pound cake is an ideal treat for gatherings, afternoon tea, or simply as a comforting dessert, offering a delightful balance of sweetness and tartness that appeals to a wide range of palates.
Ingredients:
For the Pound Cake:
- 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- 1 tablespoon lemon zest (from about 2-3 lemons)
- 2 tablespoons fresh lemon juice
For the Lemon Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
- 3-4 tablespoons fresh lemon juice (or more, to achieve desired consistency)
- Fresh lemon slices, for garnish
Equipment:
- 10-12 cup Bundt pan
- Electric mixer (stand mixer with paddle attachment or hand mixer)
- Large mixing bowl
- Medium mixing bowl
- Small bowl (for glaze)
- Whisk
- Rubber spatula
- Zester or fine grater
- Measuring cups and spoons
- Wire rack
- Pastry brush (optional, for buttering pan)
Instructions:
- Prepare the Bundt Pan:
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-12 cup Bundt pan thoroughly. Ensure every crevice is coated to prevent sticking. You can use softened butter or a baking spray with flour.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl (or the bowl of a stand mixer), cream together the softened unsalted butter and 2 ½ cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs:
- Add the 4 large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl after all eggs are added.
- Alternate Dry and Wet Ingredients:
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients.
- For example: Add ⅓ of the flour mixture, mix until just combined. Add ½ of the buttermilk, mix until just combined. Add another ⅓ of the flour mixture, mix. Add the remaining ½ of the buttermilk, mix. Add the final ⅓ of the flour mixture, and mix just until no dry streaks remain. Be careful not to overmix the batter, as this can result in a tough cake.
- Add Lemon Flavor:
- Gently fold in the lemon zest and 2 tablespoons of fresh lemon juice into the batter using a rubber spatula.
- Bake the Pound Cake:
- Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top of the cake should be golden brown.
- If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Cool the Cake:
- Once baked, remove the cake from the oven and let it cool in the Bundt pan for 15 minutes. This allows the cake to set and makes it easier to invert.
- After 15 minutes, carefully invert the cake onto a wire rack to cool completely. Ensure it’s fully cooled before glazing to prevent the glaze from simply melting off.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the 1 ½ cups powdered sugar and 3-4 tablespoons of fresh lemon juice until smooth and pourable. The consistency should be thick enough to cling to the cake but still drizzle. Add more lemon juice if it’s too thick, or a tiny bit more powdered sugar if it’s too thin.
- Glaze and Garnish:
- Once the cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a plate to catch any drips.
- Drizzle the lemon glaze generously over the top of the cooled pound cake, allowing it to drip down the sides.
- Immediately arrange fresh lemon slices on top of the glaze for garnish, as shown in the image.
- Serve:
- Let the glaze set for about 15-30 minutes before slicing and serving. This Zesty Lemon Buttermilk Pound Cake is a true delight, offering a perfect balance of rich, moist texture and bright, citrusy flavor.