Lemon Buttermilk Pound Cake with Syrup Glaze
A bright, citrus-forward pound cake with tender crumb and triple lemon hits: zest in batter, warm syrup soaked into sponge, and tangy icing drizzle. Softened butter creamed with sugar creates the classic dense-yet-moist texture. The buttermilk adds slight tang that balances sweetness. Perfect for afternoon tea, brunch, or a simple dessert that feels special without fuss. This version captures British baking tradition with American buttermilk accessibility.
Ingredients
- 1 ⅝ cup all-purpose flour, sifted, plus extra for dustingcake flour1.5 cupsbaking
lighter crumb
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened, plus extra for greasing
- 1 ¼ cup granulated sugar, divided
- 3 medium eggs, room temperature
- 4 tablespoon lemon zest, plus extra for decoration
- ⅜ cup lemon juice, divided (2 tbsp + 1/4 cup + 3 tbsp)
- ⅓ cup buttermilk
- 1 ¼ cup confectioners' sugar
Instructions
- 1
Preheat oven to 350F. Grease an 8-inch loaf tin and dust with flour.
- 2
Sift flour into a bowl; whisk in baking powder and salt.
- 3
In a large bowl or stand mixer, beat softened butter and 1 cup granulated sugar for 3-4 minutes until pale and fluffy.
- 4
Beat in room-temperature eggs until fully incorporated. Fold in lemon zest.
- 5
Stir 2 tablespoons lemon juice into buttermilk. Alternate folding flour mixture and buttermilk mixture into batter until combined.
- 6
Pour batter into prepared tin. Bake for 45 minutes until golden and springs back to touch.
- 7
Cool cake in tin for 10 minutes. Turn out onto wire rack set over a baking tray.
- 8
For syrup: combine 1/4 cup granulated sugar with 1/4 cup lemon juice in small saucepan. Heat on low-medium, stirring, until sugar dissolves.
- 9
Prick cake top with skewer. Slowly feed warm syrup into sponge until absorbed. Cool completely.
- 10
For icing: whisk confectioners' sugar with 3 tablespoons lemon juice until thick and smooth. Drizzle over cooled cake. Decorate with remaining lemon zest.
Tips
Room-temperature eggs emulsify better with butter, creating finer crumb. Remove from fridge 30 minutes before baking.
Use fresh lemon juice and microplane zest for maximum citrus punch. Bottled juice dulls brightness.
Prick cake thoroughly and feed syrup slowly so it absorbs fully without pooling; the sponge should glisten, not weep.
Good to Know
Wrapped tightly at room temperature for up to 3 days, or refrigerated for up to 5 days. Syrup and icing keep cake moist longer.
Cake can be baked 1 day ahead (without icing). Make syrup and apply the next day. Ice just before serving for best gloss.
Serve at room temperature or lightly warmed. Pairs with tea, coffee, or whipped cream. Slice with a serrated knife to avoid compressing crumb.
Common Mistakes
Do not overbeat eggs after adding; fold gently to avoid deflating air pockets and creating dense crumb.
Do not skip the syrup-soaking step; it prevents dryness that can plague pound cakes.
Do not use cold eggs; warm eggs incorporate smoothly, avoiding grittiness from butter.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use a different size tin?
Yes, but adjust bake time. A 9-inch round will bake in 35-40 minutes; an 8x4 inch loaf as stated takes 45 minutes. Check doneness at 35 minutes with a skewer.
Can I freeze this cake?
Yes, up to 2 months. Cool completely, wrap in plastic wrap and foil, then freeze. Thaw at room temperature for 2 hours. Icing and zest are best applied fresh.
What if my cake is dry after baking?
The syrup-soaking step prevents this. Prick generously and feed syrup slowly. If already baked dry, brush cooled cake with simple syrup (equal sugar and water, cooled) before icing.