Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

I still have more lemons than I knew what to do with. I had made glazed lemon tea cookies, and now was going to try out a lemon buttermilk pound cake recipe that I found on once upon a chef. I was immediately sold when I saw buttermilk listed in the ingredients. I’m personally convinced that all cakes should be made with buttermilk. I think it adds a nice flavor, and keeps the cake nice and moist for days. I also loved the lemon cake my grandmother would make when I was little. The glaze tasted like freshly squeezed lemons, and I was hoping to recreate that with this cake.

I can say right off that there is a ton of lemon happening with this recipe. There’s lemon zest and juice in the cake, lemon syrup, and lemon glaze. I’ll be honest, even a lemon lover like myself was a little nervous about this.  Is it possible to put too much lemon on a cake? Nope!

The cake itself was perfect. It was nice and dense, and had just a hint of lemon flavor, enough that you knew it was there, but not overpowering at all. The lemon syrup soaked into the cake a little farther than I anticipated, intensifying the lemon flavor. My favorite part?  The glaze.  I love the sweet tart glaze that you get with every bite around the edge of the slice. I would save the edges for last when I was a little girl. I’ll admit that I added more glaze than the recipe called for. After eating one slice, I knew I couldn’t keep it in the house. I cut it in half, and gave one-half to a co-worker, and the other to my bf. They loved it, and actually savored the cake for over a week! Both said that it still stayed fresh, and asked when I would be making it again.

lemon buttermilk pound cake

for the cake:

  • 3 cups all purpose flour (spooned into measuring cup and leveled-off with a knife, plus more for the pan)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 sticks 1 cup unsalted butter, (softened)
  • 2 ½ cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk (low fat is fine)
  • 2 tablespoons grated lemon zest packed ((note: you'll need about 4-5 large lemons for the entire recipe))
  • 2 tablespoons fresh lemon juice

for the syrup:

  • 1/3 cup water
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice

for the glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest (packed)
  • 1 teaspoon unsalted butter (melted)
  1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.

    In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

    In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

    In another bowl, combine the buttermilk, lemon zest and lemon juice.

    With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.

    Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.

    When the cake is cool, make the glaze. Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.

23 Comments Add yours

  1. Thank you, I am going to try this recipe. I love lemon cakes.

  2. Gabriel Bregg says:

    All my attempts at pound cake have ended in failure, but i Love the lemon enough to give it another try.

  3. I love pound cake! This sounds like a yummy recipe. I’ll have to try it out for our family.

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