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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


  • 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.

  • spygirlone | 12/22/2017

    I am a little confused by the measurements given for flour... Can someone give the conversion in cup? PLEASE

  • Elke14 | 05/24/2014

    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.

  • rachelvng | 01/17/2012

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

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