Lemon Buttermilk Pound Cake

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This simple, old fashion, southern lemon buttermilk pound cake is a moist cake bursting with tangy lemon flavor.

Easy Lemon Buttermilk Pound Cake

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.

The Best Lemon Pound Cake

Ingredients In Lemon Buttermilk 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
  • Lemon Extract
  • Grated Lemon zest

This tart lemon powdered sugar glaze requires the following ingredients (Optional):

  • Lemon zest
  • 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 zest
  • 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.
Moist Lemon Pound Cake

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.

Moist Buttermilk Pound Cake With Lemon

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
Easy Southern Lemon Pound Cake Recipe

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

Easy, Simply Southern Lemon Pound Cake
Print Jump to Recipe Pin Recipe

Easy, Simply Southern Lemon Buttermilk Pound Cake

Easy to make, delicious lemon flavor, from scratch recipe. Serve at many different occasions and freezes well.
Course Dessert
Cuisine Southern American
Keyword Lemon, Buttermilk, From Scratch, Homemade, Easy, Southern, Moist, Bundt, Best
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 5 minutes
Servings 18 people
Calories 330kcal
Cost $5

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 Lemon Zest

Ingredients For Glaze (Optional)

  • 1 tsp Lemon Zest
  • 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 zest
  • 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.

Notes

This makes a large cake, so using a large bundt pan or tube pan is desirable. 
If you feel you have to much batter for the pan, take a little from the cake and make 2 or 3 cupcakes.
Pound cakes freeze extremely well and taste even better after a good freeze. Here’s a link to my post on how to freeze a pound cake.

Nutrition

Calories: 330kcal

7 Comments

  1. Sherie Levine says:

    5 stars
    I just tried this cake and I am IN LOVE!!! It is the perfect pound cake.

    1. Thank you friend. It is the perfect pound cake.

  2. Erin Hill says:

    5 stars
    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.

    1. 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.

    1. Thanks for the sweet comment. This cake has some delicious tangy lemon flavor. Glad you enjoyed it.

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