Moist Lemon Buttermilk Pound Cake Recipe

Lemon buttermilk pound cake recipe from My Baking Addiction delivers a rich, tender, and zesty dessert loved by everyone. I have made this lemon buttermilk pound cake recipe many times, adjusting the lemon zest and juice slightly to enhance the flavor.

The original recipe feels bakery style, but I made subtle changes with the icing and butter texture to suit home baking. This lemon buttermilk pound cake recipe balances sweetness with tang, producing moist slices that hold shape well.

I will show step-by-step instructions to guide through this lemon buttermilk pound cake recipe, making it easy to follow and recreate.

About This Lemon Buttermilk Pound Cake Recipe

This lemon buttermilk pound cake recipe delivers a tender, buttery cake with a gentle tang from fresh lemon juice and buttermilk. The cake is soft, moist, and rich without being heavy, and the lemon zest adds bright, fresh notes throughout.

The subtle sweetness balances the citrus perfectly, while the smooth lemon icing adds a creamy, slightly tangy finish that melts on top.

Every slice carries a light, fragrant lemon flavor that lingers pleasantly, making it comforting and indulgent at the same time, ideal for sharing or enjoying with tea or coffee.

How To Prepare Lemon Buttermilk Pound Cake Recipe?

To make this lemon buttermilk pound cake recipe perfectly, follow each step carefully. I’ve shared clear instructions and helpful tips.

Using the suggested kitchen tools can make baking easier, but even with basic tools, you’ll create a moist, flavorful cake.

Recipe Details

Preparation Time: 20 minutes

Baking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Course: Dessert

Cuisine: American

Yield: 12 servings

Kitchen Utensils

• 9×5 inch loaf pan
• Mixing bowls (large and medium)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Zester and juicer
• Spatula
• Cooling rack

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 ¼ cups granulated sugar
• 3 large eggs
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 sticks (8 ounces) unsalted butter, softened
• Finely grated zest of 2 medium lemons
• 2 tablespoons fresh lemon juice

For the Lemon Icing:

• ⅓ cup sweetened condensed milk
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• ¼ cup unsalted butter

Instructions

1. Preheat the oven and prepare the pan

Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper so the cake will lift out easily later.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.

3. Cream the butter and sugar

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together. Keep mixing for about 3–4 minutes, until the mixture is pale and fluffy.

4. Add the eggs and lemon

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then add the lemon zest and lemon juice, mixing until everything is combined.

5. Combine dry ingredients and buttermilk

Add the flour mixture and buttermilk to the butter mixture in alternating batches, starting and ending with the flour. Mix gently after each addition, just until combined—don’t overmix.

6. Bake the cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

7. Make the lemon icing

In a small saucepan over low heat, melt the butter. Stir in the powdered sugar, sweetened condensed milk, and lemon juice until smooth. Remove from heat and let it cool slightly.

8. Ice the cake

When the cake is completely cooled, pour the lemon icing evenly over the top. Let it set for at least 15–20 minutes before slicing and serving.

Cooking Method Explained Simply

The lemon buttermilk pound cake recipe is made by first creaming softened butter with sugar until light and fluffy. Eggs are added one at a time, followed by fresh lemon zest and juice.

Dry ingredients are mixed separately and then alternated with buttermilk into the batter, keeping it smooth. The batter is poured into a greased loaf pan and baked until a toothpick comes out clean.

Once cooled slightly, a simple lemon icing is poured over the cake, adding sweetness and citrus flavor.

Notes: Make sure butter is softened for easier mixing. Use fresh lemons for the best flavor. Buttermilk can be substituted with milk + 1 tbsp vinegar or lemon juice if unavailable.

Nutrition Facts Of Lemon Buttermilk Pound Cake Recipe

Nutrition	Amounts
Calories	450 kcal
Carbohydrates	58g
Protein	5g
Fat	21g
Saturated Fat	13g
Sugar	37g

Why This Recipe Is A Must-Try?

This lemon buttermilk pound cake recipe is a must-try because it combines buttery richness with bright, fresh lemon flavor in a way that feels both indulgent and light.

The texture is incredibly moist and tender, holding its shape beautifully while offering a melt-in-your-mouth experience.

The lemon icing enhances the flavor without being overly sweet, creating a balanced, homemade dessert that stands out from ordinary cakes.

It works for casual family gatherings or special occasions, and making it at home allows small adjustments to suit personal taste, giving a bakery-quality cake with your own touch.

How It Works

This lemon buttermilk pound cake recipe works by carefully combining ingredients to create a moist, tender, and flavorful loaf. Softened butter and sugar are creamed together to trap air, giving the cake a light texture.

Eggs add structure, while buttermilk reacts with baking soda to make the crumb soft and slightly springy. Lemon zest and juice infuse the batter with fresh citrus flavor.

The batter is baked slowly in a loaf pan, forming a golden crust while keeping the inside moist. The lemon icing melts slightly over the warm cake, enhancing sweetness and tang in every slice.

Serving Suggestions

This lemon buttermilk pound cake recipe can be served on its own, sliced for breakfast, brunch, or an afternoon snack. Warm slices bring out the buttery, lemony flavor, making it comforting and flavorful without anything extra.

It can be arranged on a serving platter for tea time or casual gatherings. The lemon buttermilk pound cake recipe holds together well, so it can also be packed for picnics or shared at potlucks.

A light drizzle of the lemon icing adds extra flavor and a glossy finish, making each slice look appealing while keeping the focus on the moist, citrusy cake.

When To Serve

This lemon buttermilk pound cake recipe can be served any time of day. It works beautifully as a sweet breakfast or brunch treat, alongside tea or coffee.

It makes an excellent dessert after lunch or dinner, especially when paired with fresh fruit or a light cream. The cake is also great for special occasions like birthdays, holidays, or afternoon gatherings, offering a simple yet elegant option for guests.

Lemon buttermilk pound cake recipe can even be served as a snack or indulgent pick-me-up during the day, and slices keep well, making it easy to enjoy over several days.

Professional Baking Tips

1. Let all ingredients come to room temperature before starting. This helps the batter mix evenly and the cake bake uniformly.

2. Cream butter and sugar thoroughly until light in color; this adds air and gives the cake a soft crumb.

3. Sift the flour with baking soda and salt to prevent lumps and make the texture finer.

4. Add eggs one at a time, mixing well after each to keep the batter smooth.

5. Fold in lemon zest gently instead of stirring aggressively to preserve its bright aroma.

6. Bake in the center of the oven so the cake cooks evenly without burning on the edges.

7. Let the cake rest in the pan for 10–15 minutes before transferring to a rack to avoid breaking.

Additions For More Delicious Ideas

➤ Coconut Flakes – Lightly toast unsweetened coconut flakes and fold them into the batter or sprinkle on top after icing. This adds a subtle sweetness and a delicate crunch.

➤ Lemon Curd Filling – Swirl in a few spoonful of homemade or store-bought lemon curd before baking. It gives a rich, tangy center that makes each slice extra indulgent.

➤ Honey Drizzle – After icing, drizzle a little honey on top. It adds natural sweetness and a glossy finish that looks elegant.

➤ Herbal Touch – Add finely chopped fresh herbs like rosemary or thyme. A small amount gives a surprising, sophisticated flavor that pairs beautifully with lemon.

➤ White Chocolate Chips – Gently fold white chocolate chips into the batter for pockets of creamy sweetness that complement the citrus.

Storage Instructions

Store the lemon buttermilk pound cake recipe in an airtight container at room temperature for up to 3 days to keep it soft and moist. For longer storage, wrap the cooled cake tightly in plastic wrap or aluminum foil and refrigerate for up to one week.

You can also freeze the lemon buttermilk pound cake recipe by wrapping it in plastic wrap and then placing it in a freezer-safe bag or container for up to 2 months.

Thaw frozen slices at room temperature before serving. Keep the icing covered separately if storing for more than a day to prevent it from becoming too soft.

FAQs For Lemon Buttermilk Pound Cake Recipe

Conclusion

This lemon buttermilk pound cake recipe was such a joyful experience. The lemon buttermilk pound cake recipe came out moist, tender, and bursting with fresh lemon flavor, just as I hoped.

I enjoyed every step of preparing it, from mixing the batter to pouring the smooth lemon icing on top. When I served it, my family and guests were delighted, praising both the taste and presentation.

Their happiness made me even more proud of this easy success. I feel very satisfied and confident, and I hope to make this lemon buttermilk pound cake recipe many more times for special moments.

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