Lemon Buttermilk Pound Cake – Don’t LOSE This Recipe 🍋

Moist, tender, and bursting with fresh lemon flavor, this classic pound cake is perfectly balanced with buttermilk and sour cream

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs, room temperature

½ cup sour cream (or plain yogurt)

½ cup buttermilk

½ cup unsalted butter, softened

2 tablespoons lemon zest

¼ cup fresh lemon juice

1 teaspoon vanilla extract

Optional Lemon Glaze

½ cup powdered sugar

1–2 tablespoons lemon juice

👩‍🍳 Instructions

Preheat & Prepare Pan

Preheat oven to 325°F (165°C).

Grease and flour a 9×5-inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).

Add Eggs

Add eggs one at a time, beating well after each addition.

Add Wet Ingredients

Mix in sour cream, buttermilk, lemon zest, lemon juice, and vanilla until smooth.

Combine Batter

Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.

Bake

Pour batter into prepared pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Optional Glaze

Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake.

Comments

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