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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.


Rate or Review

Reviews (14 reviews)

  • User avater
    EMM3773 | 07/25/2021

    When I finally decided to break down and purchase a carton of buttermilk, this was the first recipe I tried. I have made several of Carolyn's recipes before, and they are all no fail. This one was no different. Really the most perfect pound cake I have ever tasted. Followed the recipe exactly. Baked in a well-heated 325 oven for 48 minutes, at which point it passed the toothpick test so I took it out. Thank you, Carolyn, for another great recipe!

  • Blackpool | 12/23/2020

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

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