If you love bright lemon desserts with a soft, buttery crumb, this Lemon Buttermilk Pound Cake is one recipe you’ll want to keep. It combines fresh lemon juice and zest with creamy buttermilk and sour cream for a tender, moist cake with plenty of citrus flavor.
Perfect for breakfast, afternoon coffee, holidays, or a simple homemade dessert, this classic pound cake is easy to make and even better when served with a light dusting of powdered sugar or a simple lemon glaze.
🛒 Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup sour cream or plain yogurt
- ½ cup unsalted butter, softened
- ½ cup buttermilk
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
👩🍳 Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or Bundt pan thoroughly to prevent the cake from sticking.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This usually takes about 2–3 minutes and helps create a tender texture.
4. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Add the Lemon Ingredients
Mix in the sour cream, lemon zest, fresh lemon juice, and vanilla extract until the batter is smooth and well combined.
6. Combine Wet and Dry Ingredients
Add the dry ingredients to the batter in alternating additions with the buttermilk. Begin and end with the dry ingredients.
Mix just until everything is combined. Avoid overmixing, as this can make the cake heavier.
7. Fill the Pan
Pour the batter into the prepared pan and gently smooth the top with a spatula.
8. Bake
Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
A loaf pan will generally take around 45–55 minutes, while a Bundt pan may take approximately 50–60 minutes, depending on the pan and your oven.
9. Cool
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Carefully turn it out onto a wire rack and allow it to cool completely before slicing.
⭐ Tips for the Best Lemon Pound Cake
Use fresh lemons: Freshly grated zest and freshly squeezed lemon juice give this cake a much brighter flavor than bottled lemon juice.
Bring ingredients to room temperature: Softened butter, eggs, sour cream, and buttermilk blend more easily and help create a smoother batter.
Don’t overmix: Once the flour goes in, mix only until the ingredients are incorporated.
Measure flour correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag.
Check before removing: Ovens and pans vary, so begin checking the cake toward the end of the suggested baking time.
🍋 Optional Lemon Glaze
For an extra burst of lemon flavor, make a simple glaze with:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Whisk together until smooth, then drizzle over the completely cooled cake.
🍽️ Serving Suggestions
Serve slices of Lemon Buttermilk Pound Cake with coffee, tea, or a cold glass of milk. For a special dessert, add fresh berries and a spoonful of whipped cream.
You can also warm individual slices slightly and serve them with vanilla ice cream for an easy dessert.
🧊 Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for several days and bring it to room temperature before serving for the best texture.
The cake can also be wrapped well and frozen for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature before serving.
❤️ Final Thoughts
This Lemon Buttermilk Pound Cake is the kind of homemade dessert that is simple enough for an ordinary day but special enough for a family gathering. The combination of butter, buttermilk, sour cream, lemon zest, and fresh lemon juice creates a soft crumb and refreshing citrus flavor.
Keep this recipe handy whenever you’re craving an easy, old-fashioned lemon dessert that everyone will enjoy.