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Lemon Buttermilk Pound Cake

Martha Holmberg

Yield: 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

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 260
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 70
  • Sodium (mg): 170
  • Carbohydrates (g): 38
  • Fiber (g): 1
  • Protein (g): 4


  • 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.


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Reviews (13 reviews)

  • Blackpool | 12/23/2020

    Absolutely delicious. I double the recipe to make two loaves and pour in poppy-seeds.

  • TheAviatorCooks | 09/15/2019

    Good cake! Doubled the recipe to make two loaves. Required more baking time as several other commenters have shared. Added vanilla and lemon extract for a flavor boost. Will make again!

  • BegoD | 06/15/2019

    This pound cake is superb. I added and extra egg by mistake and it was still fabulous. I really made sure to cream the butter and sugar well and it was very fluffly. It took 50 min in my oven and came out very moist. I will definitely make it again!

  • Tamaram | 01/18/2018

    The flour is 1 and 1/2 cups (looks like 11/2), or 6.75 ounces (if u weigh your ingredients). That breaks down to 4.5 ounces per cup. If using dry measure cups, spoon the flour into the cup and then level off. If u scoop the flour with the measuring cup (and pack it in), u will end up with closer to 5 oz per cup which is too much.

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