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 a toothpick inserted in the center of the cake comes out clean/with moist crumbs.
- 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.