Lemon Buttermilk Pound Cake Recipe

The lemon buttermilk pound cake recipe is a buttery, moist, and light-textured cake. Adding lemon juice and zest adds a great flavour that pairs well with the buttermilk in this recipe.

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.

Lemon Buttermilk Pound Cake Recipe
Lemon Buttermilk Pound Cake Recipe

It’s a slight adaptation to adjust the moisture and sugar levels better.


How To Prepare Lemon Buttermilk Pound Cake Recipe?

Preparation Time: 15 Minutes

Baking Time: 35 Minutes

Serving Size: 16 Slices


  • Rubber
  • Spatula
  • Sifter,
  • Measuring Spoons and Cups,
  • a Mixing Bowl and a Large Spoon

Ingredients Of Lemon Buttermilk Pound Cake Recipe:

  • 2 Cups of All-purpose flour
  • 1/4 Cup of Sugar
  • 2 Teaspoons of Baking Powder
  • 1 Teaspoon of Baking Soda
  • a pinch of salt
  • 1 1/2 Cups of Buttermilk (480g)
  • zest and juice of 2 Lemons

For Glaze:

  • 1/2 Cup of Butter (200g)
  • 2 to 3 Tablespoons of Powdered Sugar

How To Make Lemon Buttermilk Pound Cake Recipe

Step 1: Preheat the oven to 325 F (163 C) and prepare a cake pan by greasing it with butter or shortening.

Step 2: Mix all the dry ingredients in a bowl and whisk them together until they are thoroughly combined. Then sift them into another large mixing bowl to remove any lumps that may have formed during the mixing process.

Step 3: Add the lemon zest and juice and stir it in.

Step 4: Add the buttermilk to the dry mixture, some at a time, mixing it well.

Step 5: Beat with a large rubber spatula for about two minutes until the batter is smooth and no longer lumpy.

Step 6: Fill the cake pan with batter and bake for 35 to 40 minutes or until a toothpick in the centre comes clean.

Step 7: Remove the cake from the oven and allow it to cool.

Step 8: To make the glaze, place the butter in a small saucepan and melt it for about 10 minutes over low heat, stirring occasionally.

Step 9: Remove it from the heat and stir in sugar until smooth.

Step 10: Using a brush, pour the glaze evenly over the surface of the warm cake. Let it set for about 15 minutes before serving.

Nutrition Facts Of Lemon Buttermilk Pound Cake Recipe

  • Calories: 309
  • Carbohydrates: 45.8g
  • Proteins: 5.1g
  • Fat: 13.4g
  • Saturated Fat: 7.4g
  • Sodium: 472mg
  • Potassium: 84mg
  • Cholesterol: 34mg
  • Fibre: 1.7g
  • Sugar: 38.7g
  • Vitamin A: 10mg

Why Is It Called Pound Cake?

According to my research, pound cake was originally called the “pound cake” because it required 1 pound of butter. In one pound of butter, there are approximately 2 cups.

The required ingredients were also measured by weight, like 2 cups of flour and 1 cup of sugar, so they added everything together to form the basic “pound cake” recipe.

The term gained popularity in England as other recipes started incorporating local ingredients to make it unique by adding their flavours and toppings.

Can I Use Lemon Juice To Add More Lemon Flavor?

You can always try adding more lemon juice if you want it to taste more lemony (your preference), but because my lemon pound cake is already pretty close to a lemon cake,

I think that adding more will be too much. Another option is to substitute the buttermilk with heavy cream or half and half.

What If I Don’t Have Buttermilk? Can I Use it As A Substitution?

You can substitute buttermilk with plain yoghurt or non-fat milk, which won’t necessarily have the thick and creamy texture of the real thing. If you don’t want to make another recipe just for a substitution,

use 1/4 cup of buttermilk and ½ a cup of plain yoghurt or non-fat milk. It’s still a great recipe without the buttermilk called Gluten Free Lemon Pound Cake.


This recipe is a good starting point for those who love experimenting with different ingredients. The recipe can be adapted with substitutions as it is written,

leaving the cake tasting almost identical to the original while altering it just enough that your friends and family won’t tell you otherwise.

The version I will put this is not the original because, in my opinion, the base of a great cake is a perfect balance of sweetness and moisture.

In doing so, it will also eliminate any dryness that may be present in traditional cakes.


What Is The Best Flour To Use For Pound Cake?

The best flour to use if you’re looking for a cake with a denser texture is all-purpose flour, otherwise can be substituted with cake flour.

Which Is Better, Buttermilk Or Sour Milk?

It’s better to use buttermilk because of its higher ratio of fat to sugar in the baking process, resulting in a tender and soft texture.

How Long Can I Keep A Cake In The Fridge?

Refrigerator time is usually 48 hours, depending on the recipe, since some can last longer.