This blue-ribbon winner is a family favorite, always receiving rave reviews! The tender, moist pound cake is complemented perfectly by a zesty lemon glaze, making it the perfect dessert for any occasion.
There’s something undeniably comforting about a classic pound cake, and when you add the bright, refreshing flavors of lemon, it becomes an irresistible treat. This Lemon Buttermilk Pound Cake is rich and flavorful, with a soft and moist texture that pairs perfectly with the sweet-tart lemon glaze. Whether you’re serving it at a family gathering, as an afternoon snack with tea, or at a special celebration, this cake is sure to impress. With just the right balance of sweetness and tanginess, it’s no wonder this cake has become a household favorite.
Ingredients
For the cake, you will need 3 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking soda, 2 ½ cups white sugar, 1 ½ cups unsalted butter (softened), 4 large eggs, 1 cup buttermilk, and 1 teaspoon lemon extract. For the glaze, gather 2 cups confectioners’ sugar, ¼ cup lemon juice, 2 tablespoons unsalted butter (softened), and 1 tablespoon lemon zest.
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a fluted tube pan, such as a Bundt pan, to ensure the cake comes out easily after baking. In a separate bowl, sift together the flour, salt, and baking soda, and set the mixture aside. In a large mixing bowl, beat together the sugar and softened butter with an electric mixer for about 10 minutes, or until the mixture becomes light and fluffy. This step is essential to achieving the cake’s tender texture. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture in three batches, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Stir in the lemon extract until the batter is smooth and well mixed. Pour the batter into the prepared Bundt pan, smoothing the top evenly. Bake the cake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After cooling, tap the pan gently to loosen the cake, then invert the pan onto a wire rack. Let the cake cool completely while you prepare the glaze. To make the glaze, beat together the confectioners’ sugar, lemon juice, softened butter, and lemon zest in a bowl using an electric mixer. The glaze should be smooth and thick enough to coat the back of a spoon. Once the cake has cooled slightly, pour half of the glaze over the warm cake, allowing it to soak into the surface. Let the cake cool for about 20 minutes before drizzling the remaining glaze over the top for a beautiful, glossy finish.
Tips
For a light and fluffy texture, make sure to cream the butter and sugar for a full 10 minutes. This will help incorporate air into the batter, ensuring a tender cake. If you don’t have lemon extract on hand, you can substitute with a tablespoon of freshly grated lemon zest for a more intense lemon flavor. Be sure to allow the cake to cool in the pan for at least 10 minutes before inverting it to avoid it from breaking apart.
If you prefer a thicker glaze, simply add more powdered sugar until you achieve the desired consistency. If the glaze is too thick, add a little more lemon juice to thin it out. For a decorative touch, you can also sprinkle a little extra lemon zest or even a few fresh lemon slices on top of the cake.
Serving Suggestions
This Lemon Buttermilk Pound Cake is delightful on its own but can be paired with a variety of accompaniments. Serve it alongside fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat. It also pairs wonderfully with a hot cup of tea or coffee, making it the perfect afternoon snack.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, you can refrigerate it for up to a week. If you prefer to freeze the cake, wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. When ready to enjoy, let the cake thaw at room temperature, then re-glaze for a fresh finish.
FAQ
Can I make this cake without buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk by adding a tablespoon of lemon juice or vinegar to the milk and letting it sit for about 5 minutes. This will mimic the tanginess of buttermilk and help achieve the desired texture.
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day as the flavors have more time to meld together. You can make it a day or two ahead of time and store it at room temperature until you’re ready to serve.
Can I use a different glaze?
While the lemon glaze complements the cake perfectly, you can experiment with other flavors like a cream cheese glaze or a simple vanilla glaze for a different twist.
Conclusion
This Lemon Buttermilk Pound Cake with Lemon Glaze is the ultimate crowd-pleasing dessert. It’s easy to make, bursting with citrus flavor, and perfect for any occasion. With its moist texture and sweet, tangy glaze, it’s sure to become a family favorite that you’ll turn to time and time again. Whether you’re serving it at a special event or just treating yourself to a sweet indulgence, this cake never disappoints. Try it today and experience why it’s a blue-ribbon winner!
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🍋 Lemon Buttermilk Pound Cake with Lemon Glaze 🍋
Description
This Lemon Buttermilk Pound Cake with Lemon Glaze is moist, flavorful, and topped with a zesty lemon glaze, making it the perfect treat for any occasion.
Ingredients
• 3 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 ½ cups white sugar
• 1 ½ cups unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon lemon extract
• 2 cups confectioners’ sugar
• ¼ cup lemon juice
• 2 tablespoons unsalted butter, softened
• 1 tablespoon lemon zest
Instructions
1️⃣ Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan.
2️⃣ In a bowl, sift together the flour, salt, and baking soda.
3️⃣ Beat the sugar and butter for 10 minutes until light and fluffy, then add eggs one at a time.
4️⃣ Gradually add the flour mixture and buttermilk, alternating, starting and ending with the flour mixture. Stir in lemon extract.
5️⃣ Pour the batter into the pan and bake at 325°F (165°C) for 60-75 minutes, until a toothpick comes out clean.
6️⃣ Cool the cake for 10 minutes, then invert it onto a wire rack.
7️⃣ Make the glaze by mixing the confectioners’ sugar, lemon juice, butter, and zest.
8️⃣ Pour half the glaze over the warm cake, then let it cool and pour the remaining glaze over it.