Lemon Buttermilk Pound Cake
Bright, tangy, and tender — a timeless cake that’s as refreshing as it is comforting.
Introduction
There’s something magical about lemon desserts. They’re light, fragrant, and bursting with sunshine flavor. This Lemon Buttermilk Pound Cake is a recipe you’ll want to keep close — soft, moist, and perfectly balanced between sweet and tangy.
The secret lies in the combination of buttermilk (or sour cream/yogurt) and fresh lemon. Buttermilk tenderizes the crumb, while lemon zest and juice infuse the cake with irresistible brightness. It’s the kind of cake that works for everything: afternoon tea, brunch, or a simple dessert that feels special without being fussy.
Ingredients Breakdown
1½ cups all‑purpose flour – Provides structure.
1 cup sugar – Sweetens and balances tart lemon.
1 teaspoon baking powder – Helps the cake rise.
½ teaspoon baking soda – Reacts with buttermilk for extra lift.
½ teaspoon salt – Enhances flavor.
2 large eggs – Bind and enrich the batter.
½ cup sour cream (or plain yogurt) – Adds moisture and tang.
½ cup buttermilk – Tenderizes crumb and deepens flavor.
Zest and juice of 1 lemon – Bright citrus notes.
½ cup unsalted butter, softened – Richness and classic pound cake texture.
1 teaspoon vanilla extract – Warm undertone.
(I’ve expanded your ingredient list slightly to make the recipe fuller and more balanced for a blog post.)
Step‑by‑Step Directions
Step 1: Prep
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or 9×5‑inch pan.
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. Add lemon zest for extra fragrance.
Step 4: Add Eggs and Flavorings
Beat in eggs one at a time. Stir in vanilla and lemon juice.
Step 5: Combine Wet and Dry
Alternate adding flour mixture and buttermilk/sour cream to the creamed mixture, beginning and ending with flour. Mix until just combined.
Step 6: Bake
Pour batter into prepared pan. Smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze (Optional)
Cool cake in pan for 10 minutes, then transfer to wire rack. For extra lemon punch, drizzle with a simple glaze made from powdered sugar and lemon juice.
Baking Tips
Use room temperature ingredients for even mixing.
Don’t overmix once flour is added — keeps cake tender.
Check early — lemon cakes can brown quickly.
Add glaze while warm for a glossy finish.
Variations
Lemon Poppy Seed Pound Cake: Add 2 tbsp poppy seeds.
Citrus Twist: Use orange or lime zest instead of lemon.
Berry Lemon Pound Cake: Fold in blueberries or raspberries.
Gluten‑Free: Substitute with a gluten‑free flour blend.
Serving Ideas
Serve with tea or coffee.
Top with whipped cream and fresh berries.
Slice thinly for brunch platters.
Pair with lemon curd for extra indulgence.
Storage
Room Temperature: Store covered for 2 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze slices for up to 2 months.
Nutrition (per slice, approx.)
Calories: ~280
Protein: ~5g
Fat: ~12g
Carbs: ~36g
Conclusion
This Lemon Buttermilk Pound Cake is a recipe worth saving — soft, moist, and bursting with citrus flavor. Whether you serve it plain, glazed, or dressed up with berries, it’s a cake that feels timeless and comforting. Bake it once, and it will quickly become a staple in your kitchen.