My Recipe Box

Lemon Buttermilk Pound Cake

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Yields one 8x5-inch loaf.

  • 6-3/4 oz. (11/2 cups) all-purpose unbleached flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 oz. (1/2 cup) unsalted butter, slightly soft (70°F)
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk
  • Zest of 1 lemon, finely chopped or grated
For the syrup:
  • Juice of 1 lemon
  • 3 to 4 Tbs. confectioners’ sugar

Heat the oven to 325°F. Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating.

Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have formed. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add about one-third of the flour and mix until almost combined; then add half the buttermilk and mix until just combined. Repeat with another third of flour, and then the last half of the buttermilk, ending with the last third of the flour. Just before all the flour is incorporated, switch from the mixer to a stiff rubber spatula, add the lemon zest, and slowly stir to blend in the flour and zest, taking care to scrape the bowl’s bottom and sides.

Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 45 to 50 minutes. Let the cake cool for about 10 minutes; as it’s cooling, stir together the lemon juice and confectioners’ sugar. Carefully invert the loaf pan, tap it to release the cake, and then brush the syrup on the cake while it’s still warm. Cool completely on a rack before serving.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 260; Fat (g): fat g 11; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 6; Protein (g): protein g 4; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 38; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 170; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1;

Photo: Martha Holmberg

So delicious! I haven't made a pound cake in years because they used to come out too dry. This one is just so moist and yummy that I'm motivated to try more pound cake recipes again. I baked it exactly as the recipe says. No addition of lemon juice, and it came out lemony enough for me. I baked it for 50 min. and it came out just perfect. This recipe is definitely a keeper.

Yum! Very easy and quick to make. Added a few teaspoons of lemon juice and vanilla like other reviewers have noted. Very moist and tart--just how I like my lemon desserts. A keeper. Oh yes, I also cooked about 55 mins to an hour.

So moist and delicious! You can't get buttermilk where I live so I did substituted with milk+ lemon juice and it still worked.

I totally agree with everyone's rave reviews. This was delicious. Moist and very flavorful. I, too, added lemon juice to up the lemon-y flavor and cooked it about 10 minutes longer than the recipe called for. YUMMMMMMMY!!!

Absolutley amazing! this pound cake was just incredible. it was moist, tender,sweet. tart.. everything a pound cake should be and more! i added the juice of 1/2 a lemon and 1 tsp vanilla in with the cake for extra flavor and i couldnt immagine it without, i even used light butter and it was perfect! my family loved it and and friends will be ravng for weeks! im thinking of making some sort of lemon french toast with blueberry syrup with it in the morning. will make this many many times.

Lovely moist lemony cake. I added 2 tsps of lemon extract to up the lemon quotient and some citrus peel for texture. I also had to bake it for about 15 mins longer but it turned out grand. Yum!

I actually made it into a b-day cake. I baked it in a round springform, cut it in half and added whipped cream and fresh raspeberries layer, topped it with another thin layer of whipped cream, decorated with raspbberies and mint leaves. I mixed a bit of whipped cream with cacao and with a cake decorator tool wrote happy b-day ontop. It was a nice presentation! The cake is light and moist. I shortened the baking time to 20 min and used 1/4c less sugar as we don't like too sweet cakes. Everybody loved it and asked for seconds.

Yum! I had to bake it about 20 more minutes than recipe called for, but it was worth waiting for.

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