Lemon Buttermilk Pound Cake


I love fresh lemons so I couldn’t resist trying out this yummy recipe for Lemon Buttermilk Pound Cake.  This recipe was adapted from Once Upon A Chef, recipe by Jennifer Segal.  I made only two changes to this recipe, I added 2 tsp of vanilla extract to the batter and I also made my own buttermilk. *(See bottom for “how-to”) This cake was moist and delicious and it was a huge hit in my house, even my husband and kids loved it and they are generally not fans of lemon desserts!

Original Recipe – Lemon Buttermilk Pound Cake


For the Cake

  • 3 c all purpose flour spooned into measuring cups and leveled off with a knife
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 1/4 c granulated sugar
  • 3 large eggs
  • 1 c buttermilk
  • 2 tbs grated lemon zest
  • 2 tbs fresh lemon juice
  • 2 tsp vanilla extract

For the Syrup

  • 1/3 c water
  • 1/3 c granulated sugar
  • 2 tbs fresh lemon juice

For the Glaze

  • 1 c powdered sugar
  • 2 tbs fresh lemon juice
  • 1/2 tsp lemon zest, packed
  • 1 tsp unsalted butter, melted


Preheat the oven to 325 degrees and set an oven rack in the middle position. Spray a 10″ bundt pan with nonstick cooking spray and dust with flour.

In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.

In the bowl of an stand mixer, fitted with the paddle attachment, cream the butter and sugar on medium until it’s light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl then beat in the eggs, one at a time. Beat well after each addition. Scrape down the sides of the bowl again.  Add the vanilla and mix well.

In another bowl, combine the buttermilk, lemon zest, and lemon juice.

With the mixer on low, beat in 1/4 of the flour mixture, then 1/4 of the buttermilk mixture. Beat in another 1/4 of the flour, then another 1.3 of the buttermilk mixture. Repeat again with 1.4 of the flour mixture, and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl and give it one more quick mix to make sure everything is well incorporated.

Spoon the thick batter into the prepared bundt pan and smooth over with a rubber spatula. Bake for about an hour or until a cake tester comes out clean.

Cool the cake in the pan for 10 minutes on a wire rack.

Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Invert the warm cake onto a rack. Slip a large piece of wax paper underneath to catch any drippings. Brush the hot syrup over the cake letting in soak in a little as you go. Do not rush, go slow so most of the syrup is absorbed. Allow the cake to cool completely, about an hour.

When the cake is cool, make the glaze. Combine the powdered sugar, lemon juice, lemon zest, and melted butter in a medium bowl. Mix with a fork until smooth. Add more powdered sugar or lemon juice as needed to achieve a thick but pourable glaze. Spoon the glaze over the top of the cake letting it drizzle down the sides.

**NOTE**If you do not have buttermilk in the house just make your own.  Measure out 1 cup of milk and add to it 2 tbs of vinegar or lemon juice.  Let stand 5-10 minutes and then it will be ready to use.  It will not be as thick as store bought buttermilk but it will work just the same in the recipe.


One thought on “Lemon Buttermilk Pound Cake

  1. Pingback: Lemon Ricotta Cookies | The Simply Delicious Kitchen

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