Lemon Buttermilk Pound Cake with Lemon Icing

This Lemon Buttermilk Pound Cake is infused with lemon flavor and enriched with buttermilk for a moist, tender, and melt-in-your-mouth crumb.

This Lemon Buttermilk Pound Cake with Lemon Icing is moist, tender, and packed with bright lemon flavor that actually holds up after baking. Made with buttermilk and dressed with a rich lemon icing, this classic Southern-style pound cake has a soft, velvety crumb and just the right balance of sweet and citrus.

If you've ever baked a lemon pound cake that turned out dry, dense, or barely lemony, this recipe solves those problems. The buttermilk keeps the cake moist without making it heavy, while the lemon emulsion (or extract) ensures the flavor doesn't bake away in the oven. Topped with a simple lemon icing, this cake is delicious on its own but is even more amazing with with the icing.

Why This Lemon Buttermilk Pound Cake Works

• Buttermilk adds moisture and tenderness
  The acidity in buttermilk softens the crumb and helps create a rich, melt-in-your-mouth texture that stays moist for days.
• Lemon flavor that doesn't disappear
  Using lemon emulsion or extract gives this cake a bold lemon flavor that holds up during baking, unlike juice alone.
• Classic creaming method for structure
  Properly creaming the butter and sugar builds structure, helping the cake rise evenly without becoming dry.

This recipe includes a video tutorial for visual learners.

Recommended tools and equipment:

• Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
• Stand Mixer or Hand Mixer
• Silicone Spatula
• Oven Thermometer
• Cake Keeper
• Measuring Cups and Measuring Spoons
• Lemon Emulsion

What Buttermilk Does in Lemon Pound Cake

Buttermilk isn't just there for flavor - it plays a key role in the texture of this pound cake. Its acidity tenderizes the gluten, balances the sweetness, and pairs wonderfully with lemon flavor. While regular milk can work in a pinch, buttermilk produces a noticeably softer crumb and a richer overall result.

Once baked, the cake is finished with a smooth lemon icing that adds extra citrus flavor and just enough sweetness to complement the buttery crumb without overpowering it.

Lemon Buttermilk Pound Cake Tips & Troubleshooting

These tips will help you get a tall, moist lemon pound cake with a tender crumb and bold lemon flavor every time.

Use room-temperature ingredients

Butter, eggs, and buttermilk should all be at room temperature before mixing. This allows the batter to emulsify properly, preventing curdling and helping the cake bake evenly.

Cream the butter and sugar thoroughly

Creaming for about 5 minutes until light and fluffy is essential. This step incorporates air into the batter, giving the cake structure and preventing a dense texture.

Add eggs one at a time

Mix each egg just until combined before adding the next. This keeps the batter smooth and stable and helps avoid a heavy or greasy crumb.

Lemon Buttermilk Pound Cake Tips & Troubleshooting Continued

Measure flour carefully

Too much flour is one of the main causes of dry pound cake. Spoon flour into your measuring cup and level it off - don't scoop directly from the bag.

Why buttermilk matters

Buttermilk adds moisture, tenderness, and a slight tang that balances the sweetness and lemon flavor.

Lemon flavor tips

Lemon emulsion provides a stronger lemon flavor that won't bake out. You can also add a small amount of lemon zest for extra punch.

Prevent sticking

Use a 12-cup Bundt pan and spray it thoroughly with baking spray that contains flour, making sure to coat every ridge. Let the cake cool in the pan for about 10 minutes before removing it from the pan.

How to know when it's done

Bake at 325°F until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and slightly pulled away from the pan.

Storage & freezing

Store the cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly and freeze whole or sliced for up to 3 months. Thaw at room temperature before serving.

Why pound cakes crack on top

That signature crack is normal and desirable. It happens when the outside sets before the inside finishes rising and is a sign of a well-structured pound cake.

Frequently Asked Questions:

Can I substitute regular milk for buttermilk?

Yes you can but I don't recommended it. Milk does not provide much for a pound cake. If you don't want to use buttermilk then sour cream, cream cheese or heavy whipping cream are great substitutions.

How do I keep my lemon pound cake moist?

Avoid overmixing the batter, measure your ingredients (especially your flour) accurately, and don't overbake. Use room-temperature butter, eggs and buttermilk; cream the butter and sugar until light and fluffy; don't over-mix once you've added the flour/buttermilk; bake at 325°F as instructed in the recipe.

Can I freeze lemon buttermilk pound cake?

Yes! Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw at room temperature before serving.

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