Lemon Buttermilk Pound Cake Recipe

This Lemon Buttermilk Pound Cake is a delightful fusion of tangy citrus and rich, buttery goodness. The buttermilk ensures a moist, tender crumb, while the fresh lemon zest and juice infuse every bite with a bright, refreshing flavor. Topped with a luscious lemon glaze, this cake is perfect for afternoon tea, celebrations, or simply indulging in a comforting homemade treat.

Ingredients

For the Cake:

• 3 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 ½ cups white sugar
• 1 ½ cups unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon lemon extract
• 1 tablespoon lemon zest

For the Lemon Glaze:

• 2 cups confectioners’ sugar
• ¼ cup fresh lemon juice
• 2 tablespoons unsalted butter, softened
• 1 tablespoon lemon zest

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a fluted tube pan (Bundt pan) to ensure easy removal after baking.

Step 2: Mix the Dry Ingredients

3. In a medium bowl, sift together flour, salt, and baking soda. Set aside.

Step 3: Cream the Butter and Sugar

4. In a large mixing bowl, beat sugar and butter with an electric mixer for 10 minutes until light and fluffy.
5. Add eggs one at a time, beating well after each addition.

Step 4: Incorporate the Wet and Dry Ingredients

6. Gradually add the flour mixture in three batches, alternating with buttermilk, mixing well after each addition.
7. Stir in lemon extract and lemon zest, ensuring the batter is smooth and well combined.

Step 5: Bake the Cake

8. Pour the batter into the prepared pan.
9. Reduce the oven temperature to 325°F (165°C) and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Prepare the Glaze

10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Carefully invert the cake onto a wire rack and allow it to cool completely.

Step 7: Make the Lemon Glaze

12. In a bowl, whisk together confectioners’ sugar, lemon juice, butter, and lemon zest until smooth.
13. Pour half of the glaze over the warm cake, allowing it to soak in.
14. Let the cake cool for 20 minutes, then drizzle the remaining glaze over the top.

Step 8: Serve and Enjoy

15. Allow the glaze to set before slicing. Serve with fresh berries or whipped cream for an extra indulgent treat.

This Lemon Buttermilk Pound Cake is a perfect balance of sweet, tangy, and buttery flavors, making it an irresistible dessert for any occasion. Enjoy! 🍋✨

You can find more details here. Let me know if you’d like variations or additional tips!