The lemon buttermilk pound cake recipe is a buttery, moist, and light-textured cake. I love experimenting with different sugars like maple syrup or honey.
There will always be a few problems in trying new things, like the moisture content of the product.
The flour needing to be adjusted, and sometimes the dough being too wet or too dry.
The following recipe will have some changes to the original, which is what I consider the base of a great cake.
It’s a slight adaptation to adjust the moisture and sugar levels better.
How To Prepare Lemon Buttermilk Pound Cake Recipe?
Preparation Time: 20 minutes
Baking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Yield: 10-12 servings
Equipment:
- 1 large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Zester or grater
- Sifter
- Bundt cake pan
- Cooking spray or butter for greasing the pan
- Cooling rack
6-Speed Electric Hand Mixer with Whisk
Ingredients Of Lemon Buttermilk Pound Cake Recipe:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 2 lemons
- Juice of 1 lemon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
Step-by-Step Instructions:
1. Preheat the oven to 325°F (165°C). Grease the bundt cake pan with cooking spray or butter, ensuring all surfaces are well coated.
2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This step can be easily achieved using an electric mixer or a stand mixer.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Measuring Cup Set
5. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this may result in a dense cake.
6. Gently fold in the lemon zest and lemon juice, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared bundt cake pan, spreading it evenly.
8. Bake in the preheated oven for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Serve the Lemon Buttermilk Pound Cake on its own or with a dollop of whipped cream and enjoy its tangy, sweet flavor!
Nutrition Facts
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 230mg
- Total Carbohydrate: 52g
- Sugars: 36g
- Protein: 4g
Serving Suggestions
Now that your Lemon Buttermilk Pound Cake is ready, it’s time to enjoy it! Here are a few serving suggestions to make this dessert even more delightful:
1. Serve the pound cake plain with a dusting of powdered sugar for an elegant presentation.
2. Add a dollop of freshly whipped cream and a sprinkle of lemon zest for a light and refreshing twist.
3. Create a lovely dessert parfait by layering slices of the pound cake with lemon curd and whipped cream.
2 Piece 16″ Cooling Racks
4. For an extra special treat, serve warm slices of the cake with a scoop of creamy vanilla ice cream.
Tips and Variations
1. For an even more pronounced lemon flavor, you can add a few drops of lemon extract to the batter.
2. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
3. Feel free to incorporate poppy seeds into the batter for a delightful lemon-poppy seed combination.
4. If you prefer a glazed cake, double the glaze recipe and pour it over the cooled cake, allowing it to drizzle down the sides.
Can I Use A Different Type Of Citrus Fruit Instead Of Lemons?
Absolutely! You can experiment with other citrus fruits like oranges or limes to create unique flavor profiles.
Can I Make This Cake In Advance?
Yes! This pound cake can be made a day in advance and stored in an airtight container at room temperature.
Can I Freeze The Cake?
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before serving.
Conclusion
There you have it, my friends—an irresistible Lemon Buttermilk Pound Cake recipe that will undoubtedly become a star at any gathering or a delightful treat for your family.
With its bright lemony flavors and moist texture, this cake is a true crowd-pleaser. So, roll up your sleeves, gather your ingredients, and enjoy the process of creating this culinary masterpiece.
Indulge in the tangy, sweet, and utterly scrumptious Lemon Buttermilk Pound Cake that will leave you wanting more. Happy baking!
