Lemon Buttermilk Pound Cake

 Lemon Buttermilk Pound Cake – Don’t LOSE This Recipe

 

This Lemon Buttermilk Pound Cake is everything a classic cake should be: rich, moist, soft, and packed with fresh lemon flavor. It has that perfect balance between sweetness and gentle tang, with a tender crumb that stays fluffy for days. Whether you serve it for breakfast, dessert, or with an afternoon cup of coffee, this cake never disappoints.

What makes this pound cake special is the combination of buttermilk (or its substitute), sour cream, and real lemon. Together, they create a cake that is incredibly moist without being heavy, and flavorful without being overpowering.

 Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs, room temperature
• ½ cup sour cream (or plain yogurt)
• ½ cup buttermilk
• ¾ cup unsalted butter, melted and slightly cooled
• Zest of 1 large lemon
• Juice of 1 large lemon
• 1 teaspoon vanilla extract

 Instructions (Step-by-Step)

1. Preheat your oven to 170°C / 340°F. Grease a loaf pan or bundt pan with butter and lightly dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar together until the mixture becomes pale, smooth, and slightly thick.
4. Slowly add the melted butter while whisking, then mix in the vanilla extract.
5. Add the lemon zest and freshly squeezed lemon juice. This is where the cake gets its bright, fresh flavor.
6. Stir in the sour cream until fully combined and smooth.
7. Add the dry ingredients in batches, alternating with the buttermilk. Mix gently using a spatula or whisk. Do not overmix—this keeps the cake tender.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a rack.

 Optional Lemon Glaze (Highly Recommended)

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Whisk until smooth and pour over the slightly warm cake so it soaks in beautifully.

 Tips for Perfect Results

• Always use room-temperature eggs for a smoother batter
• Do not overmix once the flour is added
• Lemon zest adds more flavor than juice—don’t skip it
• This cake tastes even better the next day

 How to Serve

• With coffee or tea
• Lightly toasted with a bit of butter
• As a simple dessert with fresh berries

This Lemon Buttermilk Pound Cake is a timeless recipe you’ll come back to again and again. Soft, fragrant, and bursting with lemon flavor—once you try it, you’ll never forget it.