This Lemon Pound Cake is a citrus lover’s dream—light, buttery, and bursting with bright lemon flavor. It’s the kind of dessert that feels special enough for a celebration, yet easy enough to whip up on a weeknight. The combination of lemon zest and fresh lemon juice gives the cake a vibrant flavor, while the buttermilk ensures it’s incredibly moist. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of sweetness.
Ingredients:
For the Cake:
Slice the cake and serve it as is, or with a dusting of powdered sugar or a drizzle of lemon glaze. The cake is delicious on its own, but a glaze can add an extra layer of sweetness and lemon flavor.
3 cups all-purpose flour: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
½ teaspoon baking soda: Helps the cake rise and gives it a tender crumb.
½ teaspoon salt: Balances the sweetness and enhances the flavors.
1 cup buttermilk (low-fat is fine): Adds moisture and a slight tang to the cake, making it incredibly soft.
2 tablespoons (packed) grated lemon zest: Provides a concentrated lemon flavor that permeates the cake.
2 tablespoons fresh lemon juice: Enhances the lemony taste and adds freshness.
2 sticks (1 cup) unsalted butter, softened: Gives the cake a rich, buttery texture.
2¼ cups granulated sugar: Sweetens the cake and helps create a tender crumb.
3 large eggs: Bind the ingredients together and add richness to the cake.
Instructions
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or cooking spray, and lightly dust it with flour. This will help prevent the cake from sticking and ensure it releases easily from the pan.
Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside. These dry ingredients will give the cake structure and help it rise evenly.
Prepare the Wet Ingredients:
In a separate small bowl, combine the buttermilk, grated lemon zest, and fresh lemon juice. The lemon zest adds a burst of citrus flavor, while the buttermilk keeps the cake moist and tender.
Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Creaming the butter and sugar properly is essential for creating a light and airy cake.
Add the Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This step ensures a smooth batter and helps the cake rise properly.
Combine the Ingredients:
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix, as this can make the cake dense.
Bake the Cake:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Cake:
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This cooling period allows the cake to set and makes it easier to slice.
