Buttermilk Lemon Pound Cake
A tender buttermilk pound cake flavored with fresh lemon zest and juice, baked in a loaf pan.
Equipment
- 9 by 5 inch loaf pan
- Hand or stand mixer
- Parchment paper
- Cooling rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 4 large eggs room temperature
- 3 cup all purpose flour do not use self rising
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk cool, not cold
- 2 lemons zested and juiced
- 1 tbsp vanilla extract
- ½ cup powdered sugar optional, for dusting
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease and line a 9 by 5 inch loaf pan.
- Cream. Beat the butter and sugar about 3 minutes until fluffy, then beat in the eggs one at a time and the vanilla.
- Alternate. Alternate the flour mixed with baking powder and salt and the buttermilk, mixing just until combined.
- Add lemon. Fold in the zest and juice, then pour into the pan, filling it no more than three quarters full.
- Bake. Bake 60 minutes until a toothpick comes out mostly clean, cool 15 minutes in the pan, then turn out to cool completely.
Notes
Substitutions: Mix 1 tablespoon lemon juice into 1 cup milk and rest 5 minutes if you have no buttermilk.
Tips: Bake extra batter in a ramekin to avoid overflow.
Storage: Keep at room temperature for 2 days or refrigerate for up to 5 days. Freeze for up to 3 months.
Nutrition does not include the optional powdered sugar.