Lemon Buttermilk Pound Cake recipe
This Lemon Buttermilk Pound Cake is infused with lemon flavor and enriched with buttermilk for a moist, tender, and melt-in-your-mouth crumb.
Servings: 12 people
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature
- 5 Large Eggs
- 1 c Buttermilk - room temperature
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 ½ teaspoon Lemon Emulsion or Extract
- Pound Cake Icing:
- 1 c Powdered Sugar
- ¼ c Unsalted Butter - Melted or Softened
- ⅓ c Condensed Milk
- 2 tbsps Lemon Juice
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the lemon extract or emulsion.
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10 - 15 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Icing Instructions:
- In a bowl, add the powdered sugar, butter, condensed milk, and lemon juice and mix until combined. Drizzle or pour the icing on the cake as desired.
Video
Notes
Recipe Notes
- Room temperature ingredients matter.
Butter, eggs, and buttermilk should be at room temperature so the batter mixes smoothly and bakes evenly. - Cream butter and sugar thoroughly.
Beat for about 5 minutes until light and fluffy. This step builds structure and prevents a dense cake. - Add eggs one at a time.
Mix each egg just until combined before adding the next to keep the batter stable and smooth. - Measure flour carefully.
Spoon flour into the measuring cup and level it off. Too much flour can make the cake dry. - Avoid overmixing.
After creaming the butter and sugar, only mix the remaining ingredients until combined. - Use buttermilk for best results.
Buttermilk adds moisture, tenderness, and balances the lemon flavor. - For bold lemon flavor.
Lemon emulsion or extract provides lemon flavor that won’t bake out. - Prepare the pan well.
Use a 12-cup Bundt pan and spray thoroughly with baking spray that contains flour. Coat every ridge to prevent sticking. - Cooling matters.
Let the cake cool in the pan for about 10 minutes before removing it from the pan. Allow it to cool completely before icing. - Storage & freezing.
Store in an airtight container at room temperature for up to 5 days. Freeze whole or sliced, well wrapped, for up to 3 months. Thaw at room temperature before serving.