Flavored with lemon zest and juice, infused with a simple lemon syrup, and topped with a sweet lemon glaze, this buttery soft Lemon Buttermilk Pound Cake is the ultimate dessert for lemon lovers.
Lemon Buttermilk Pound Cake
Ready for a perfect spring baking recipe? This Lemon Buttermilk Pound Cake is the ultimate dessert for lemon lovers.
It has a perfectly moist, buttery soft lemon cake, infused with a simple lemon syrup to add extra moisture and lemon flavor. Then it’s topped with a sweet lemon glaze, ensuring a bright pop of lemon in every bite.
The whole cake just tastes like springtime. The buttermilk in this pound cake creates that dense, moist texture that makes pound cakes amazing.
This cake keeps well on the counter, and you can even freeze it, so it’s perfect for making ahead for holidays and occasions.
How to Get Cake Out of a Bundt Pan without Sticking
It turns out there’s a pretty specific formula to get your bundt cake out of the pan without sticking. Here’s how to do it perfectly every time.
- Butter. Not spray-on grease, but actual butter. Spread that on liberally into every crack and crevice of the pan.
- Sugar. You might have heard of “butter and flouring a pan,” but I’m telling you, sugar works better. I was shocked to find out just how perfectly it came out using sugar. Just scoop a handful of sugar into your buttered pan and kind of swirl it around until coated. Again, make sure it’s getting in all the nooks and crannies. Dump out the excess that hasn’t stuck to the sides.
- Time. Flipping time, that is. Most bundt cake recipes will tell you to let it sit in the pan for 10 minutes then flip and allow to remain cooling once outside the dish. Don’t wait more than that 10 minutes! The cake will begin to set and adhere to the sides after that time. Trust me on this one, from experience.
How Do You Serve Lemon Buttermilk Pound Cake?
You can serve it plain by itself, room temperature or warmed up in the microwave for a few seconds. The cake alone is delicious and the lemon glaze adds just the right amount of sweetness.
You can also serve it with some homemade whipped cream or vanilla ice cream, topped with fresh berries, such as raspberries, blackberries, or strawberries.
More Cake Recipes You’ll Love
- Lemon Blackberry Cupcakes – Tangy lemon cupcakes topped with homemade blackberry buttercream made from fresh berries.
- 7Up Pound Cake – Another citrus bundt cake, this one extra light and fluffy from the carbonation in 7Up.
- Tres Leches Cupcakes – Moist gooey cupcakes soaked in a sweet milk concoction and topped with light, fluffy whipped mascarpone frosting.
- Carrot Cake Cupcakes – The best carrot cake you will ever eat, topped with a cream cheese frosting that you can even pipe on top!
- Strawberry Cheesecake Cupcakes – Strawberry cupcakes made with real fresh strawberries and topped with cream cheese frosting to create a cheesecake flavor.
Lemon Buttermilk Pound Cake
- 3 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup full fat buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- 1 cup unsalted butter softened
- 2¼ cups sugar
- 3 large eggs
- ½ cup water
- ½ cup sugar
- ⅓ cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 2 tablespoon lemon juice
- Preheat oven to 325°F. Butter and sugar a large bundt pan. Set aside.
- In a medium mixing bowl, add flour, baking soda, and salt. Whisk together. Set aside.
- In a separate medium mixing bowl, add buttermilk, lemon zest, lemon juice, and vanilla. Whisk until combined. Set aside.
- In a separate large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, beating after each addition.
- Add ⅓ of the flour mixture to the butter mixture. Beat until combined. Add half of the buttermilk mixture, and beat until combined. Repeat until all ingredients are added.
- Pour batter into prepared bundt pan. Bake for 65-75 minutes, until cooked through. (Check for doneness with a toothpick.)
- Allow cake to cool 10 minutes. Then turn out of pan onto a cooling rack.
- For the syrup: In a medium saucepan over medium-high heat, combine water and sugar for glaze. Bring to a boil, and stir until sugar has all dissolved. Remove from heat and stir in lemon juice and vanilla.
- Brush syrup over outside of the cake. It's fine to do this step while the cake is still warm.
- In a medium mixing bowl, add powdered sugar, melted butter, and lemon juice. Whisk until smooth. Pour over cake.
- You can make this recipe in one large bundt pan (this is the one I used), or 2 medium 8-9″ loaf pans.
- Spoon the flour into cups and level to measure. It’s more accurate than scooping with the measuring cup.
- Lemons: You’ll probably need about 4-5 lemons for the whole recipe.
- If you don’t have any buttermilk on hand, you can use this super easy and handy buttermilk substitute.
- Don’t try to make the glaze ahead of time, as it will harden and become lumpy instead of pouring neatly over the cake. It’s best to prepare it just before adding to the cake.
- Storage: Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
- Freezer Directions: To freeze, follow all steps except for making and adding the glaze. You should still make and apple the syrup. Then allow to cool completely before double wrapping in saran wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Then bring to room temperature before adding glaze and serving.
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