🍋 Lemon Buttermilk Pound Cake
Don’t LOSE This Recipe!
This Lemon Buttermilk Pound Cake is rich, moist, and bursting with fresh lemon flavor. The crumb is tender, the citrus glaze soaks right into the cake, and every slice melts in your mouth. It’s perfect for brunch, holidays, or whenever you want a classic cake that never fails.
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📌 Recipe in the Firsτ Coʍmеոτ
🕒 Time & Yield
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Prep Time: 15 minutes
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Bake Time: 55–65 minutes
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Total Time: ~1 hour 20 minutes
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Yield: 8–10 slices
🧁 Ingredients
For the Cake
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1½ cups all-purpose flour
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1 cup granulated sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter, softened
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2 large eggs, room temperature
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½ cup sour cream (or plain Greek yogurt)
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½ cup buttermilk, room temperature
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Zest of 2 lemons
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¼ cup fresh lemon juice
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1 teaspoon vanilla extract
For the Lemon Glaze
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1 cup powdered sugar
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2–3 tablespoons fresh lemon juice
👩🍳 Instructions
1️⃣ Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a loaf pan or bundt pan.
2️⃣ Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugar
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In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
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Add eggs one at a time, mixing well after each.
4️⃣ Add Flavor
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Mix in sour cream, buttermilk, lemon zest, lemon juice, and vanilla until smooth.
5️⃣ Combine
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Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
6️⃣ Bake
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Pour batter into prepared pan and smooth the top.
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Bake 55–65 minutes, or until a toothpick inserted comes out clean.
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Cool in pan for 10 minutes, then remove and cool completely.
7️⃣ Glaze
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Whisk powdered sugar and lemon juice until smooth.
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Drizzle over cooled cake and let set.