Lemon Buttermilk Pound Cake

A slice of lemon cake on a white dessert plate.

5 from 2 votes

Lemon Buttermilk Pound Cake

A simple lemon pound cake perfect for all your spring and summer gatherings. This cake is tender with a moist crumb, tangy with a just the right lemon taste. I bet once you try it , it will go to your family cookbook.

Prep Time30

Cook Time1

Cooling time:1

Total Time2 30

Course: Dessert

Cuisine: American

Diet: Halal

Servings: Slices

Calories: 387kcal

Author: Amira

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup buttermilk
1 cup unsalted butter 2 sticks room temperature
2 cups granulated sugar
4 eggs room temperature

For the syrup:

3 tablespoons water
2 tablespoons granulated sugar
1 tablespoon honey
2 tablespoons lemon juice

For Lemon cream cheese frosting: ( not required)

1 8oz package cream cheese. softened.
¼ cup butter room temperature
2 cups confectioners sugar
1 teaspoon vanilla extract
2 Tablespoons lemon juice
1 tablespoon lemon zest

Instructions

Preheat oven to 350F. Spray a 10 inch bundt pan with baking spray and set aside.
In a large bowl combine flour, baking powder and salt, set aside.
In another bowl mix buttermilk, lemon juice and zest and set aside.
In a mixing bowl or the bowl of your stand mixer beat sugar and butter until creamy and pale.
Add eggs one at a time and beat after each addition.
Sprinkle some of the flour mixture and mix well.
Add about half the buttermilk lemon mixture and mix.
Then mix in half the remaining flour mixture followed by the remaining buttermilk mixture.
Now end with the remaining flour mixture and mix well.
Pour the batter into the prepared bundt.
Bake in the center of your oven for about 1 hour or until a toothpick inserted in the middle comes out clean.
Take the cake out of the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack placed over a large baking sheet.

Make the frosting:

In a large bowl beat together butter, cream cheese, lemon juice ,zest and vanilla with an electric mixer extract until smooth.
Gradually beat in the sugar ½ cup at a time. Refrigerate until using.

Make the syrup:

In a small saucepan over medium heat add the syrup ingredients.
Bring to a boil, stirring consistently for about 5 minutes.
Brush the warm cake with the hot syrup and let it soak the syrup.

Optional frosting:

Frost the cake when it has cooled completely

Notes

All ingredients must be at room temperature.
This cake tastes even better the next day, so it is perfect for make ahead dessert. Frost before serving.

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