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5 from 1 vote

Lemon Buttermilk Pound Cake

By Britney
Prep: 25 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 40 minutes
Servings: 12
sliced lemon buttermilk pound cake on a plate with sliced lemons.
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This lemon buttermilk pound cake is ultra moist, easy to make, and is packed with lemon flavor in every bite!

Equipment

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Ingredients 

  • 3 1/4 cups (406 g) Cake Flour
  • 1 tsp (5 g) Baking Powder
  • 1 tsp (3 g) Kosher Salt
  • 4 tbsps Lemon Zest, (zest from about 3 lemons)
  • 2 1/2 cups (500 g) Sugar
  • 1 1/2 cups (340 g) Salted Butter, (room temperature)
  • 1 tbsp (14 g) Vegetable Oil
  • 5 large (250 g) Eggs, (room temperature)
  • 3/4 cup (180 g) Buttermilk
  • 2 tbsp (20 g) Lemon Juice
  • 1 tbsp (15 g) Lemon Emulsion
  • 1/2 tbsp (8 g) Butter Vanilla Emulsion, (or vanilla extract)
  • 1/2 tsp Almond Extract

Lemon Simple Syrup

  • 1/2 cup (120 g) Water
  • 1/2 cup (100 g) Sugar
  • 2 tbsp (30 g) Lemon Juice

Lemon Glaze

  • 2 cups (250 g) Powdered Sugar
  • 4 tbsp (56 g) Salted Butter, (melted)
  • 2-3 tbsp (30 g) Lemon Juice

Instructions 

  • Preheat the oven to 325 degrees F. For the pan release, you can use nonstick baking spray or use a pan release recipe of 2 tbsp butter flavored shortening, 2 tbsp flour, and 2 tbsp vegetable oil. Mix together until smooth, then use a pastry brush to coat the entire inside of a 12 cup bundt pan. 
  • Mix the dry ingredients together in a medium mixing bowl - flour, baking powder, and kosher salt. Set aside. 3 1/4 cups Cake Flour 1 tsp Baking Powder 1 tsp Kosher Salt
  • Add sugar and lemon zest to the bowl of a stand mixer fitted and rub together with your hands until the sugar takes on a pale lemony color and the sugar smells like lemon - this releases all of the lemon oil into the sugar, making the cake more flavorful! Add butter and vegetable oil and fit the mixer with the paddle attachment. Mix together medium speed for 3 minutes. Scrape down the sides of the bowl and continue to mix for another 2 minutes. 4 tbsps Lemon Zest 2 1/2 cups Sugar 1 1/2 cups Salted Butter 1 tbsp Vegetable Oil
  • Begin adding eggs one at a time, scraping down the sides of the bowl after the addition of the 3rd egg and repeating once all of the eggs have been added. Add the lemon emulsion/extract, butter vanilla emulsion or vanilla extract, and almond extract and mix until combined, about 30 seconds. 5 large Eggs 1 tbsp Lemon Emulsion 1/2 tbsp Butter Vanilla Emulsion 1/2 tsp Almond Extract
  • Add half of the dry ingredients into the batter and mix until just combined, about 15 seconds. Then add in the buttermilk and lemon juice and mix until combined, about another 15 seconds. Add the remaining dry ingredients and mix for about 20 seconds. Scrape down the sides of the bowl again, ensuring all of the ingredients are mixed together and give it one last mix for about 5 seconds. 3/4 cup Buttermilk 2 tbsp Lemon Juice
  • Pour the batter into the prepared bundt pan, then bake for 1 hour and 15-25 minutes, until the top of the cake is golden brown and a toothpick comes out with just a few moist crumbs. 
  • While the cake is baking, make the lemon simple syrup. Combine water and sugar in a pan over medium low heat. Stir until the sugar is just dissolved, then add in lemon juice. 1/2 cup Water 1/2 cup Sugar 2 tbsp Lemon Juice
  • Fresh out of the oven, poke the cake with a skewer or toothpick repeatedly to create lots of holes. Pour half of the lemon syrup on the cake. Allow the cake to sit in the pan for 10 minutes, then turn over onto a cooling rack. Brush the top of the cake with the remaining lemon syrup and allow the cake to cool completely.
  • Make the lemon glaze glaze by whisking together powdered sugar, melted butter, and lemon juice. Whisk until just combined. Start with 2 tbsp of lemon juice and if you want a thinner glaze, you can use an additional tbsp. 2 cups Powdered Sugar 4 tbsp Salted Butter 2-3 tbsp Lemon Juice
  • Once the cake is completely cooled, pour the glaze on top of the cake.

Nutrition

Calories: 682kcal, Carbohydrates: 96g, Protein: 7g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 150mg, Sodium: 489mg, Potassium: 103mg, Fiber: 1g, Sugar: 71g, Vitamin A: 965IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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