Glazed Lemon Pound Cake with Buttermilk
A tender, moist pound cake brightened with fresh lemon zest and juice, finished with a simple powdered sugar glaze. The buttermilk and lemon create a sophisticated citrus flavor that's neither too tart nor too sweet. Perfect for afternoon tea, dessert after a light meal, or as an elegant gift. This version emphasizes fresh lemon over extract and uses buttermilk for a more delicate crumb than traditional butter-only pound cakes.
Ingredients
- 2 cup granulated sugar
- 1 cup butter, softened
- 4 large eggs
- 3 cup all-purpose flourcake flourreduce to 2 3/4 cupstexture
creates even more tender crumb
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 1 tablespoon lemon zest, freshly grated
- 1 tablespoon lemon juice
- 1 ¼ cup powdered sugar
- 1 teaspoon lemon zest, freshly grated
- 2 tablespoon lemon juice
Instructions
- 1
Heat oven to 325°F. Grease and flour a 10 to 12-cup Bundt pan.
- 2
Beat granulated sugar and butter at medium speed, scraping bowl often, until creamy.
- 3
Add eggs one at a time, beating until well mixed after each addition.
- 4
Reduce to low speed. Alternately add flour mixture (flour, baking powder, baking soda, salt) and buttermilk, scraping bowl often, until combined.
- 5
Mix in lemon zest and lemon juice until incorporated.
- 6
Pour batter into prepared pan.
- 7
Bake 55 to 65 minutes until a toothpick in the center comes out clean.
- 8
Cool in pan 10 minutes, then invert onto a serving plate and cool completely.
- 9
Whisk powdered sugar, lemon zest, and enough lemon juice to reach desired glaze consistency.
- 10
Drizzle glaze over cooled cake.
Tips
Bring all ingredients to room temperature before mixing for a smoother, more emulsified batter that bakes into a more tender crumb.
Fresh lemon zest and juice make a dramatic difference in flavor. Avoid bottled lemon juice if possible.
Start glaze with 2 tablespoons lemon juice, then add the third tablespoon a teaspoon at a time to reach your preferred consistency.
Good to Know
Wrap cooled cake in plastic wrap and store at room temperature up to 3 days, or refrigerate up to 5 days. The glaze may soften slightly when refrigerated.
Bake cake up to 2 days ahead and store unglazed. Prepare glaze just before serving for the best appearance and consistency.
Slice with a serrated knife dipped in hot water and wiped dry between cuts. Serve at room temperature with tea, coffee, or as part of a dessert spread.
Common Mistakes
Do not overmix the batter after adding flour to avoid a tough, dense crumb.
Do not skip the cooling step in the pan to avoid the cake breaking or cracking when inverted.
Do not use bottled lemon juice if possible, as fresh juice provides superior flavor and prevents an artificial aftertaste.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this cake in a regular loaf or round cake pan?
Yes. Divide batter between two greased 8-inch round pans or use a greased 9 x 5 loaf pan. Reduce baking time by 5 to 15 minutes depending on pan choice. Bake until a toothpick comes out clean.
What if I only have regular milk instead of buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to 3/4 cup milk and let sit 5 minutes to curdle. Use this mixture as a buttermilk substitute. The flavor will be slightly less tangy.
How long can I keep this cake before the glaze gets soft?
The glaze stays firm for about 4 hours at room temperature. After that, it may soften and weep slightly, especially in humid conditions. Refrigerate if storing longer than a day.