Prep time: 20 mins | Cook time: 1 hr | Additional time: 10 mins | Total time: 1 hr 30 mins | Servings: 12 | Yield: 1 pound cake
Tender crumb, moist cake with a splash of lemon and buttermilk glaze. This pound cake is a very decadent, heavenly cake that is so easy to whip up and great for all occasions!
Ingredients
Cake:
1 ½ c. butter, softened
2 ½ c. white sugar
4 eggs
1 c. buttermilk
3 ½ c. all-purpose flour
½ tsp baking soda
1 tsp lemon extract
½ tsp salt
Glaze:
2 tbsp butter, softened
¼ c. lemon juice
2 c. confectioners’ sugar
1 tbsp lemon zest
How to make Lemon-Buttermilk Pound Cake with Lemon Glaze
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready a fluted tube pan. Grease, flour, and set aside.
Step 2: In a bowl, place the white sugar and 1 1/2 c butter. Beat using an electric mixer for about 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Step 3: In a bowl, sift the flour, salt, and baking soda. To the buttermilk mixture, add 1/3 of the flour mixture. Mix well and add in half of the buttermilk. Mix again until blended. Add the rest of the flour mixture and buttermilk, beating well after each addition, ending with the flour mixture. Next, whisk in the lemon extract. Into the prepared tube pan, pour the batter.
Step 4: Adjust the oven temperature to 325 degrees F or 165 degrees C.
Step 5: Place the pan in the preheated oven and bake the cake for about 60 to 75 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and allow the cake to cool for about 10 minutes in the pan, then invert to a plate or cake platter.
Step 6: To make the glaze, whisk the confectioner’s sugar, lemon juice, 2 tablespoons butter, and lemon zest in a bowl until smooth. Over the cake, pour half the glaze. Allow this to cool before pouring the rest of the glaze on top.
Nutrition Facts:
Per Serving: 630 calories; protein 6.8g; carbohydrates 91.9g; fat 27.2g; cholesterol 128.9mg; sodium 372.2mg.
Ingredients
- Cake:
- 1 ½ c. butter, softened
- 2 ½ c. white sugar
- 4 eggs
- 1 c. buttermilk
- 3 ½ c. all-purpose flour
- ½ tsp baking soda
- 1 tsp lemon extract
- ½ tsp salt
- Glaze:
- 2 tbsp butter, softened
- ¼ c. lemon juice
- 2 c. confectioners’ sugar
- 1 tbsp lemon zest
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Ready a fluted tube pan. Grease, flour, and set aside.
Step 2: In a bowl, place the white sugar and 1 1/2 c butter. Beat using an electric mixer for about 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Step 3: In a bowl, sift the flour, salt, and baking soda. To the buttermilk mixture, add 1/3 of the flour mixture. Mix well and add in half of the buttermilk. Mix again until blended. Add the rest of the flour mixture and buttermilk, beating well after each addition, ending with the flour mixture. Next, whisk in the lemon extract. Into the prepared tube pan, pour the batter.
Step 4: Adjust the oven temperature to 325 degrees F or 165 degrees C.
Step 5: Place the pan in the preheated oven and bake the cake for about 60 to 75 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven when done and allow the cake to cool for about 10 minutes in the pan, then invert to a plate or cake platter.
Step 6: To make the glaze, whisk the confectioner’s sugar, lemon juice, 2 tablespoons butter, and lemon zest in a bowl until smooth. Over the cake, pour half the glaze. Allow this to cool before pouring the rest of the glaze on top.
