Lemon Buttermilk Pound Cake

Here’s a delicious Lemon Buttermilk Pound Cake recipe for you! It’s moist, tangy, and perfect for any occasion.

Lemon Buttermilk Pound Cake

Ingredients:

• For the cake:

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup buttermilk

  • 2 tbsp lemon zest (about 2 lemons)

  • 1/4 cup fresh lemon juice

  • 1 tsp vanilla extract

• For the glaze (optional but recommended):

  • 1 cup powdered sugar

  • 2-3 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan.

2. In a large bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. In another bowl or measuring cup, combine the buttermilk, lemon zest, lemon juice, and vanilla extract.

6. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for about 15 minutes, then turn out onto a wire rack to cool completely.

10. Make the glaze: Whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake.