Buttermilk Lemon Pound Cake Recipe Recipe

Name: Buttermilk Lemon Pound Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Large eggs; 3 c. All purpose flour; 1/2 tsp Baking soda; 1/2 tsp Baking pwdr; 1 tsp Salt; 2 stk butter; 2 c. Sugar; 1 tsp Lemon extract; 1 Tbsp. Grated lemon rind; 1 c. Buttermilk

Servings: persons

1
Have all cool ingredients at room temperature.
2
Preheat oven to 350 degrees.
3
Bundt pan, greased and floured
4
Combine dry ingredients and sift into bowl.
5
Beat butter and sugar in mixing bowl till smooth and creamy.
6
Add in Large eggs, all at once and beat till mix is light and fluffy.
7
Add in dry mix alternately with buttermilk just till mixed.
8
Stir in lemon extract and rind.
9
Pour into bundt pan and bake 1 - 1-1/4 hours or possibly till tester comes out clean.
10
Don't OVERBAKE.
11
Enjoy with a steaming c. of coffee.
12
QE 1

2053

kcal

Calories

101

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 x Large eggs, 3 c. All purpose flour, 1/2 tsp Baking soda, 1/2 tsp Baking pwdr, and more.

Yes, Buttermilk Lemon Pound Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Lemon Pound Cake Recipe

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