Best 5 Lemon Buttermilk Pound Cake Recipes

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Indulge in the delectable symphony of flavors with our Lemon Buttermilk Pound Cake, a classic dessert elevated to new heights. This moist and tender cake boasts a perfect balance of sweetness and tanginess, thanks to the harmonious blend of lemon zest, buttermilk, and Madagascar Bourbon Vanilla. With its golden-brown crust and irresistibly fluffy crumb, each bite is a journey into culinary bliss. As you explore the treasure trove of recipes within this article, you'll discover variations that cater to every palate and occasion:

- Classic Lemon Buttermilk Pound Cake: Experience the timeless charm of the traditional recipe, where every ingredient shines through in perfect harmony.

- Lemon Blueberry Buttermilk Pound Cake: Embark on a flavor adventure as juicy blueberries burst with sweetness in every bite, complementing the vibrant lemon flavor.

- Lemon Raspberry Buttermilk Pound Cake: Delight in the vibrant fusion of tangy lemon and luscious raspberries, creating a taste sensation that will tantalize your senses.

- Gluten-Free Lemon Buttermilk Pound Cake: Savor the classic pound cake experience without compromising on taste or texture, using a blend of gluten-free flours for a delectable treat everyone can enjoy.

- Lemon Buttermilk Bundt Cake: Transform your cake into an elegant centerpiece with a stunning bundt pan, adding a touch of sophistication to your dessert table.

- Lemon Buttermilk Sheet Cake: Prepare to wow a crowd with this easy-to-make sheet cake, perfect for potlucks, picnics, or any gathering where sharing is the order of the day.

- Lemon Buttermilk Pound Cake Muffins: Create individual-sized treats that are perfect for grab-and-go breakfasts, after-school snacks, or delightful additions to lunch boxes.

- Lemon Buttermilk Cupcakes with Lemon Cream Cheese Frosting: Elevate your cupcakes to the next level with a luscious lemon cream cheese frosting, creating a sweet and tangy treat that's impossible to resist.

Each recipe offers detailed instructions, helpful tips, and ingredient suggestions to ensure your baking journey is a success. Whether you're a seasoned baker or just starting, these recipes will guide you towards creating delectable lemon buttermilk pound cakes that will leave your taste buds dancing for joy.

Let's cook with our recipes!

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g

LEMON-BUTTERMILK POUND CAKE



Lemon-Buttermilk Pound Cake image

Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 15

1 cup shortening
1/2 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
LEMON SAUCE:
1 cup sugar
1/2 cup water
1/2 cup lemon juice
3 tablespoons grated lemon zest

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.

SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE



Super moist buttermilk lemon pound cake with glaze image

I've tried so many other Buttermilk lemon pound cake recipes they all turn out dry as a bone so I made quite a few modifications about 10 years ago and now this recipe has been used in my family, and its highly requested by friends, and co-wokers.. Real butter, pudding and egg white are crucial to the moisture, do not...

Provided by Tiffany Cole

Categories     Cakes

Time 1h30m

Number Of Ingredients 14

3 c all purpose flour
2 1/2 c sugar
3 lemons (zest & juice
3 eggs
1 egg white
1/2 tsp salt
1 tsp baking soda
1 box instant lemon pudding mix (prepared
1 c buttermilk
1 1/2 stick butter
LEMON GLAZE
2 lemons (zest & juice
2 c confectioners' sugar
1/4 stick butter

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
  • 2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
  • 3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
  • 4. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • 5. GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

GLAZED LEMON BUTTERMILK POUND CAKE



Glazed Lemon Buttermilk Pound Cake image

I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

Provided by YungB

Categories     Dessert

Time 1h45m

Yield 1 bundt pan, 8 serving(s)

Number Of Ingredients 13

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
2 tablespoons grated lemon zest
4 large eggs, at room temperature
3/4 cup buttermilk
1 tablespoon fresh lemon juice
1 1/2 cups confectioners' sugar
1 tablespoon milk
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
  • Sift the flour, baking powder, baking soda, and salt into a large bowl.
  • Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
  • Add the eggs, one at a time, until just blended after each addition.
  • With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
  • Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
  • Run a knife around the edges of the pan to loosen the cake.
  • Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
  • GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
  • Drizzle over the cake.

Nutrition Facts : Calories 703.9, Fat 26.3, SaturatedFat 15.6, Cholesterol 167.9, Sodium 471.5, Carbohydrate 110.1, Fiber 1.4, Sugar 73.6, Protein 9.1

BUTTERMILK LEMON POUND CAKE



Buttermilk Lemon Pound Cake image

This is one delicious pound cake!! The buttermilk makes the cake nice and moist and the lemon gives a nice fresh flavor. My sister always asks me to make it when I visit. Great with fresh fruit or just with tea or coffee. Enjoy!

Provided by Mary Silva

Categories     Cakes

Time 1h15m

Number Of Ingredients 15

2 c sugar
1 c butter, softened
4 large eggs
1/2 tsp vanilla
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
2 Tbsp freshley grated lemon zest
1 Tbsp lemon juice, fresh
glaze ingredients
1 1/4 c powdered sugar
2 tsp lemon juice, fresh
1-2 Tbsp milk

Steps:

  • 1. Heat oven to 325 degrees. Grease and flour a Bundt pan or 10" tube pan, set aside.
  • 2. Combine sugar and butter in a large bowl at medium speed, scraping bowl often, until creamy. Continue mixing adding 1 egg at a time, then add vanilla until well mixed.
  • 3. Reduced speed to low and gradually add flour, baking soda and salt alternately with buttermilk until well mixed. Add lemon zest and 1 tablespoon of lemon juice.
  • 4. Spread batter into pan and bake 55 to 65 minutes until toothpick in center comes out clean. Cool 10 minutes then remove from pan.
  • 5. Glaze: Mix together powdered sugar, lemon juice and milk and drizzle over completely cooled cake.

Tips:

  • Use room temperature ingredients: This helps the cake batter mix together smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy: This creates a smooth, creamy batter that will rise evenly in the oven.
  • Add the eggs one at a time, beating well after each addition: This helps to prevent the batter from curdling.
  • Sift the dry ingredients together before adding them to the batter: This helps to ensure that they are evenly distributed throughout the batter.
  • Do not overmix the batter: Overmixing can develop the gluten in the flour, making the cake tough.
  • Bake the cake in a preheated oven: This helps to ensure that the cake rises evenly.
  • Cool the cake completely before frosting it: This helps to prevent the frosting from melting and running off the cake.

Conclusion:

This lemon buttermilk pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and bright lemon flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this lemon buttermilk pound cake a try. You won't be disappointed!

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