Lemon Buttermilk Pound Cake
This lemon buttermilk pound cake is soft, rich, and beautifully moist, with a bright lemon flavor and a smooth glaze that makes it even more irresistible. It is a classic homemade dessert that feels elegant, comforting, and perfect for serving with tea, coffee, or fresh berries.
Ingredients
For the cake
3 cups all-purpose flour
1 cup cream cheese, softened
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
6 eggs
1 cup buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
For the lemon glaze
1 1/2 cups powdered sugar
2 to 3 tablespoons lemon juice
1 tablespoon milk or cream, if needed
Method
Preheat the oven to 160°C and grease a loaf pan or bundt pan well. In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the sugar and continue beating until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, salt, and baking soda. Add the dry ingredients gradually to the batter, alternating with the buttermilk. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, mix the powdered sugar with lemon juice until smooth and pourable. Add a little milk or cream if needed. Drizzle the glaze over the cooled cake and let it set slightly before slicing.
Serving Tip
Top with a few fresh strawberries or a little extra lemon zest for a fresh and elegant finishing touch.