Lemon buttermilk pound cake is a moist, tender loaf made with fresh lemon zest, tangy buttermilk, and a buttery crumb.
I made this lemon buttermilk pound cake recipe because I wanted a fresh, citrusy dessert that balances sweetness and tartness in every bite.
The main specialty of this lemon buttermilk pound cake is its soft texture and bright lemon glaze that adds a zesty finish. The buttermilk gives the cake a light crumb and subtle tang.
I will now show up and show step-by-step how to make this lemon buttermilk pound cake recipe using simple ingredients and straightforward instructions anyone can follow at home.
About This Recipe
This lemon buttermilk pound cake recipe brings together the richness of a classic pound cake with the fresh, vibrant flavor of lemons.
Made using real lemon zest and juice, it has a soft, buttery texture thanks to the combination of buttermilk and creamed butter. The golden caster sugar adds a fine sweetness, while the lemon glaze on top gives it a bright, tangy finish.
This lemon buttermilk pound cake recipe is baked in a loaf tin, making it easy to slice and serve. It’s ideal for afternoon tea, light desserts, or anytime you want something fresh and homemade straight from the oven.
How To Prepare Lemon Buttermilk Pound Cake?
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American / British-inspired
Yield: 1 loaf cake (serves 8–10 slices)
Kitchen Utensils Needed
- Mixing bowls
- Whisk
- Hand or stand mixer (optional)
- Loaf tin (standard 8×4-inch)
- Spatula
- Cooling rack
- Small saucepan or microwave-safe bowl (for glaze)
- Zester
- Measuring cups and spoons
Ingredients
For the Cake:
- 125g unsalted butter, softened (plus extra for greasing)
- 200g plain (all-purpose) flour (plus extra for dusting)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- A pinch of salt
- 200g golden caster sugar
- Zest of 4 lemons (reserve 1 tablespoon for garnish)
- 2 large eggs, lightly beaten and at room temperature
- 100ml buttermilk, room temperature
- Juice of ½ lemon
For the Lemon Glaze:
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon milk
- Extra lemon zest for garnish (about 1 tablespoon)
Instructions
1. Prep Your Tin & Dry Ingredients
Preheat the oven to 170°C (340°F). Grease a loaf tin with butter and lightly dust with flour, tapping out the excess. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and golden caster sugar together until light and fluffy this takes about 3–4 minutes. Add in the lemon zest (reserving about 1 tablespoon for garnish), and mix until evenly distributed.
3. Add Eggs Gradually
Pour in the lightly beaten eggs a bit at a time, mixing well after each addition to prevent curdling. If it starts to split, add a spoonful of the flour mixture to help it come back together.
4. Combine Wet and Dry
In a separate cup, mix the buttermilk with the lemon juice. Alternate adding the flour mixture and the buttermilk mixture into the batter start and end with flour. Mix gently with a spatula or on low speed until just combined; do not over mix.
5. Bake the Cake
Pour the batter into your prepared loaf tin and level the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, and then turn it out onto a cooling rack to cool completely.
6. Make and Apply the Lemon Glaze
While the cake is cooling, mix together softened butter, powdered sugar, lemon juice, lemon zest, and milk until smooth and pourable. You can warm the glaze slightly to make it easier to drizzle. Once the cake is fully cooled, spoon the glaze over the top and sprinkle with the reserved lemon zest. Let it set before slicing.
Nutrition Facts Lemon Buttermilk Pound Cake
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Fat | 13g |
| Carbohydrates | 45g |
| Sugar | 30g |
| Protein | 3g |
| Sodium | 90mg |
| Fiber | 0.5g |
Why My Recipe Works
This recipe works because it balances simple ingredients with techniques that bring out the best flavors and textures.
Using room-temperature butter, eggs, and buttermilk helps create a smooth, even batter that bakes up moist and tender.
The combination of baking soda and baking powder ensures the lemon buttermilk pound cake rises perfectly without becoming too dense.
Fresh lemon zest and juice give the cake a bright, natural citrus flavor, while the lemon glaze adds a sweet, tangy finish that complements the buttery crumb. Together, these elements create a reliably delicious pound cake every time.
Usage Suggestions
This lemon buttermilk pound cake is wonderful served as a simple afternoon treat with a cup of tea or coffee. Lemon buttermilk pound cake also works beautifully as a light dessert after a meal, especially when paired with fresh berries or a dollop of whipped cream.
Slice it up for brunch gatherings or pack it in lunchboxes for a sweet surprise. The bright lemon flavor and moist texture make it enjoyable any time you want a refreshing, homemade baked good.
How To Decorate For Serve
To decorate the lemon buttermilk pound cake for serving, start by drizzling the lemon glaze evenly over the cooled cake, letting it drip slightly down the sides for a natural look.
Sprinkle extra lemon zest on top to add a pop of color and enhance the citrus flavor. For an elegant touch, add a few thin lemon slices or candied lemon peel along the top or around the serving plate.
Fresh mint leaves or edible flowers also work well to brighten the presentation. Keep decorations simple to let the cake’s fresh lemon character shine through.
Variations To Try With This Lemon Buttermilk Pound Cake
◆ Blueberry Lemon Pound Cake: Fold fresh or frozen blueberries into the batter before baking for juicy bursts of sweetness that pair perfectly with lemon.
◆ Poppy Seed Lemon Pound Cake: Add 2 tablespoons of poppy seeds to the batter for a subtle crunch and classic lemon-poppy seed flavor.
◆ Lemon Almond Pound Cake: Mix in ½ teaspoon of almond extract and sprinkle sliced almonds on top before baking for a nutty twist.
◆ Lavender Lemon Pound Cake: Add 1 teaspoon of dried culinary lavender buds to the batter to give the cake a delicate floral note.
◆ Lemon Cream Cheese Pound Cake: Swirl softened cream cheese mixed with a little sugar and lemon zest into the batter before baking for a rich, tangy center.
Additions And substitutions
Here are some additions and substitutions to customize your lemon buttermilk pound cake:
Additions:
- Chopped nuts like walnuts or pecans for extra texture.
- Fresh herbs like thyme or rosemary for a subtle savory note.
- White chocolate chips for added sweetness and creaminess.
Substitutions:
- Use Greek yogurt instead of buttermilk for a thicker, tangy texture.
- Swap golden caster sugar with regular granulated sugar if needed.
- Replace unsalted butter with melted coconut oil for a dairy-free option.
- Use gluten-free flour blend instead of plain flour for a gluten-free cake.
My Tips Tips For Success!
● Sift the flour, baking powder, and baking soda together to avoid lumps and ensure an even rise.
● Gently fold in the lemon zest to keep its fresh oils intact, boosting the cake’s lemon flavor.
● If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit for 5 minutes before using.
● Use fresh lemons for zest and juice, as bottled lemon juice won’t give the same bright flavor.
● Bake the cake on the middle rack to promote even heat circulation and prevent over-browning.
● Store the cake in an airtight container or wrap tightly to keep it moist for several days.
How Do I Store This Cake?
Store the lemon buttermilk pound cake in an airtight container at room temperature for up to 3 days to keep it fresh and moist.
If you need to keep it longer, wrap the cake tightly in plastic wrap or foil and place it in the refrigerator for up to one week. Before serving, bring it back to room temperature for the best flavor and texture.
For even longer storage, freeze the cake wrapped well in plastic wrap and then in foil or a freezer bag this will keep it good for up to 3 months. Thaw overnight in the fridge before enjoying.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk by mixing 100ml of regular milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before using.
How do I know when the cake is done baking?
Insert a toothpick or skewer into the center of the cake; if it comes out clean or with just a few crumbs, the cake is ready.
Can I make this cake dairy-free?
You can replace butter with dairy-free margarine or coconut oil and use a dairy-free milk alternative mixed with lemon juice as a buttermilk substitute.
Why does my cake sometimes turn out dense?
Overmixing the batter or using cold ingredients can cause a dense texture. Make sure ingredients are room temperature and mix gently.
Can I double the recipe?
Yes, but bake the batter in two loaf tins to ensure even cooking and adjust baking time accordingly.
Conclusion
This lemon buttermilk pound cake is an easy and delicious recipe that’s perfect for any occasion. Its bright lemon flavor and moist texture make it a favorite for both beginners and experienced bakers.
I hope you feel inspired to try it yourself and enjoy the process as much as the result. Baking this lemon buttermilk pound cake is a simple way to bring a fresh, homemade treat to your table one that everyone will love!
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Lemon Buttermilk Pound Cake
Equipment
- Mixing bowls
- Whisk
- Hand or stand mixer (optional)
- Loaf tin (standard 8×4-inch)
- Spatula
- Cooling rack
- Small saucepan or microwave-safe bowl (for glaze)
- Zester
- Measuring cups and spoons
Ingredients
For the Cake:
- 125 g unsalted butter softened (plus extra for greasing)
- 200 g plain all-purpose flour (plus extra for dusting)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- A pinch of salt
- 200 g golden caster sugar
- Zest of 4 lemons reserve 1 tablespoon for garnish
- 2 large eggs lightly beaten and at room temperature
- 100 ml buttermilk room temperature
- Juice of ½ lemon
For the Lemon Glaze:
- 2 tablespoons butter softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon milk
- Extra lemon zest for garnish about 1 tablespoon
Instructions
Prep Your Tin & Dry Ingredients
- Preheat the oven to 170°C (340°F). Grease a loaf tin with butter and lightly dust with flour, tapping out the excess. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and golden caster sugar together until light and fluffy this takes about 3–4 minutes. Add in the lemon zest (reserving about 1 tablespoon for garnish), and mix until evenly distributed.
Add Eggs Gradually
- Pour in the lightly beaten eggs a bit at a time, mixing well after each addition to prevent curdling. If it starts to split, add a spoonful of the flour mixture to help it come back together.
Combine Wet and Dry
- In a separate cup, mix the buttermilk with the lemon juice. Alternate adding the flour mixture and the buttermilk mixture into the batter start and end with flour. Mix gently with a spatula or on low speed until just combined; do not over mix.
Bake the Cake
- Pour the batter into your prepared loaf tin and level the top. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, and then turn it out onto a cooling rack to cool completely.
Make and Apply the Lemon Glaze
- While the cake is cooling, mix together softened butter, powdered sugar, lemon juice, lemon zest, and milk until smooth and pourable. You can warm the glaze slightly to make it easier to drizzle. Once the cake is fully cooled, spoon the glaze over the top and sprinkle with the reserved lemon zest. Let it set before slicing.
Notes
Nutrition Facts Lemon Buttermilk Pound Cake
| Nutrition | Amounts |
|---|---|
| Calories | 310 kcal |
| Fat | 13g |
| Carbohydrates | 45g |
| Sugar | 30g |
| Protein | 3g |
| Sodium | 90mg |
| Fiber | 0.5g |