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This simple, old fashion, southern lemon buttermilk pound cake is a moist cake bursting with tangy lemon flavor.
Simply Southern Lemon Pound Cake Recipe
This cake is the poster child for a Southern dessert. First of all, it comes from a Southern Baptist church cookbook (The 1995 First Baptist Church Huntsville, AL Finest Recipes cookbook). Also, it meets the following Southern dessert standards: easy to make, simple ingredients, will feed a crowd (like Jesus did with the 5K) and the leftovers freeze well. Most importantly, it needs to be tasty and this one is so tasty it will leave you believing that lemon is a Fruit of the Spirit, not just a fruit.
[amazon box=”B07FXPDZH4,B06XS52KYX,B08H21HRDV” grid=”3″]
Ingredients in This Easy Lemon Pound Cake
This to die for buttermilk pound cake requires the following ingredients:
- Flour All Purpose
- Sugar
- Butter Room temperature
- Eggs Separated
- Buttermilk Room temperature
- Salt
- Baking Soda
- [amazon link=”B0092VRIFS” title=”Lemon Extract” /]
- Grated Lemon Peel
This tart lemon powdered sugar glaze requires the following ingredients (Optional):
- Lemon grind
- Lemon juice From the lemon not the bottle
- Powdered Sugar Sifted
How To Make Moist Lemon Buttermilk Pound Cake
To Make This Easy Lemon Cake:
- Preheat oven to 325
- Cream sugar and butter well and add egg yolks.
- Sift dry ingredients and add alternately with milk
- Beat egg whites until stiff and add to mixture
- Add lemon extract and lemon peel
- Pour mixture into a greased and floured bundt or tube pan
- Bake at 325 for 1 hour to 1.5 hours
- Let cake cool 10 minutes in the pan and remove from pan
To Make This Easy Lemon Glaze (Optional):
- Combine all 3 ingredients until smooth
- Pour or spoon on cake.
This Lemon Pound Cake Would Look Amazing On A Stand Like These
[amazon box=”B015M0DDAQ,B07XYBYJ2P,B07B4VKX5J” grid=”3″]
What Does Buttermilk Do In A Cake Recipe?
According to this post from Taste of Home Buttermilk helps cakes and breads rise and gives them more body. Without adding much fat, it also adds a lovely tang to cakes and breads.
Lemon Pound Cake Topping Ideas
This cake is delicious Garden of Eden style, yes naked. In fact, you can eat it straight out of the oven.
However, it is also super tasty with a lemon glaze (like the one in the recipe above) or a simple cream cheese glaze.
It would also be scrumptious topped with any of these:
- Strawberries
- Blueberries
- Cherries
- Blackberries
- Whipped Cream
- Vanilla Ice Cream
Final Thoughts On This To Die For Lemon Buttermilk Pound Cake
This cake has it all. It is such an easy lemon cake recipe with delicious tangy, tart lemon flavor. Plus, it can feed many and be served at so many different occasions. For these reasons, I hope you try it soon and will put it in your regular recipe rotation.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Easy Simple Cake Recipes From Scratch
- Lemon Cream Loaf Cake
- Key Lime Pound Cake
- Heavenly Coconut Pound Cake From Southern Living
- Easy, Old Fashioned Buttermilk Pound Cake
- Strawberry Almond Pound Cake
- Lemon Pound Cake With Lemon Frosting
Easy, Simply Southern Lemon Buttermilk Pound Cake
Equipment
- Stand or Hand Mixer
- Bundt or Tube Pan
Ingredients
Ingredients For Cake
- 3 Cups Flour All Purpose
- 3 Cups Sugar
- 1 Cup Butter Room temperature
- 6 Eggs Separated
- 1 Cup Buttermilk Room temperature
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 3 tsp Lemon Extract
- 1 Tbsp Grated Lemon Peel
Ingredients For Glaze (Optional)
- 1 tsp Lemon rind
- 3 Tbsp Lemon juice From the lemon not the bottle
- 2 cups Powdered Sugar Sifted
Instructions
Instructions For Cake
- Preheat oven to 325
- Cream sugar and butter until they are light and fluffy. Should be lighter in color and less gritty.
- Add egg yolks one at a time. Beat each egg well before adding the next.
- Sift dry ingredients and add alternately with milk
- Beat egg whites until stiff and add to mixture
- Add lemon extract and lemon peel
- Pour mixture into a greased and floured bundt or tube pan
- Bake at 325 for 1 hour to 1.5 hours
- Cake is done when inserted tooth pick or knife comes out clean
- Let cake cool 10 minutes in the pan and remove from pan
- Add glaze or not. It's scrumptious either way.
Instructions For Glaze (Optional)
- Combine all 3 ingredients until smooth
- Pour or spoon on cake.
I just tried this cake and I am IN LOVE!!! It is the perfect pound cake.
Thank you friend. It is the perfect pound cake.
Oh my goodness! Girlfriend! This is the best lemon pound cake recipe ever! Made it last night. Followed recipe 100%. My my my!! Delicious, moist and full of lemon flavor. Thanks for sharing.
Thank you, thank you for this lovely comment. Agreed, this is just an awesome pound cake. I love the lemon in the cake and then the lemon in the glaze. So glad you liked it.