There’s something magical about the scent of lemon zest dancing through a warm kitchen. It reminds me of quiet Sundays at my grandmother’s house, where every slice of cake was served with love, a little gossip, and a big cup of tea. This Lemon & Buttermilk Pound Cake is not just a dessert—it’s a memory, a moment, a comforting slice of sunshine. With its rich, buttery crumb, a bright tang from fresh lemon juice, and the irresistible tenderness that only buttermilk can provide, this cake is my secret weapon for impressing guests or simply lifting spirits on a gray afternoon.
This is a cake that begs to be shared. Whether it’s a brunch table centerpiece, a cozy evening treat, or part of a holiday spread, it delivers every time. From the first bite—soft, dense, citrus-kissed—you’ll know this isn’t your average pound cake. And don’t even get me started on the crackly glaze that soaks into the warm cake like lemony gold…
Preparation Time
Preparation: 20 minutes
Baking: 55–65 minutes
Cooling + Glazing: 30 minutes
Total time: About 2 hours
Serves: 10–12 slices
Difficulty: Medium
The Necessary Ingredients (possible in all kinds of variations)
Let’s go over what we’ll need to make this gorgeous cake. Every ingredient plays a role in creating that lush texture and zesty flavor!
For the cake:
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
Zest of 2 large lemons
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
3 cups (375g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) buttermilk, room temperature
For the lemon glaze:
1 cup (120g) powdered sugar
2–3 tablespoons fresh lemon juice
Optional: extra lemon zest for garnish
Before we dive into baking, let’s talk options! I’ve made this cake for people with all kinds of dietary needs, and it’s surprisingly versatile.
Vegan: Use vegan butter, a non-dairy buttermilk (oat milk + a splash of vinegar), and a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water = 1 egg).
Gluten-Free: Swap the flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for structure.
Lower Sugar: Reduce sugar to 1½ cups for a less sweet version. Add a pinch more lemon zest to keep the flavor popping.
The Steps of Preparation (possible in all kinds of variations)
Now comes the fun part. Let’s walk through each step with care. This is where our beautiful cake takes shape!
Preheat the oven to 325°F (160°C). Grease and flour a standard 10-inch bundt pan or loaf pan. I like to use baking spray with flour—it never fails.
In a large bowl, cream the softened butter and sugar together until light and fluffy (about 4–5 minutes). Don’t skip this—it gives the cake its lift.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the lemon zest, lemon juice, and vanilla extract. The batter will smell incredible at this point.
In a separate bowl, whisk together the flour, baking soda, and salt.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour. Mix on low just until combined—don’t overbeat.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The top will be golden and cracked—that’s a good sign!
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
While the cake is still slightly warm, whisk together the glaze ingredients and drizzle generously over the top, letting it soak into every crack and crevice.
For extra flair, sprinkle lemon zest over the glaze before it sets.
Let the glaze firm up for 20–30 minutes before slicing and serving.
Nutritional Benefits of This Delightful Recipe
Even though this is a treat, it still has a few surprising health perks!
Lemon juice is packed with Vitamin C, boosting your immune system and brightening skin.
Buttermilk is lower in fat than cream and adds calcium for bone health.
Eggs provide high-quality protein, essential for muscle repair and brain function.
Using real butter gives a dose of vitamin A, which supports vision and immune function.
Lemon zest contains citrus flavonoids, which may support heart health and reduce inflammation.
Now that your cake is cooling and the kitchen smells like a dream, let’s explore a few fun ways to customize or elevate this classic.
Possible Additions or Upgrades
Add fresh blueberries or poppy seeds to the batter before baking.
Infuse the glaze with lavender or thyme for a floral twist.
Swap the lemon juice for Meyer lemon, orange, or even grapefruit.
Drizzle with white chocolate in addition to the lemon glaze for a luxurious finish.
Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream.
For a celebration cake, add a splash of limoncello to the glaze!
We’ve covered everything from ingredients to upgrades, but I know questions always come up. Here are some I often get when I share this recipe.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is always better for flavor, but bottled will work in a pinch—just expect a slightly flatter taste.
Can I freeze this cake?
Absolutely. Wrap it tightly in plastic wrap and foil. It keeps well in the freezer for up to 3 months.
My cake sunk in the middle. What happened?
Usually, that means it was underbaked. Make sure a toothpick comes out clean before removing it from the oven.
What if I don’t have buttermilk?
Mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5–10 minutes. Voilà!
Can I make it in a loaf pan?
Yes! This batter fits two standard loaf pans. Adjust the baking time to 45–50 minutes.
Why is my cake dry?
Overbaking or measuring flour incorrectly can cause dryness. Spoon flour into the cup and level it off—never scoop!
Is the glaze necessary?
It’s not necessary, but it adds a moist, sweet-tart kick that transforms the cake. Highly recommended!
How long will the cake keep?
Covered tightly, it stays moist for 4–5 days at room temperature.
Can I use cake flour instead of all-purpose?
Yes! Cake flour will make it a bit more tender. Use 3¼ cups if swapping in.
How do I make mini versions of this cake?
Use a muffin tin and reduce bake time to about 20–25 minutes. Great for parties!
From my heart to your kitchen—I hope this Lemon & Buttermilk Pound Cake brings as much joy to your table as it has to mine over the years. It’s a recipe that never fails me, no matter the season or the audience.
If you try this recipe and love it, please share it with your friends and family, tag it on social media, and help spread the joy of homemade lemon cake. 🍋💛
