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.
Keyword Lemon Buttermilk Pound Cake
Prep Time 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
3cupsall purpose flour
1cupfull fat buttermilk
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.
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.