Lemon-Buttermilk Pound Cake Recipe

Name: Lemon-Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon all-purpose flour; 3/4 cup butter or stick margarine; 2 cups sugar; 4 large eggs; 1/2 teaspoon baking soda; 1 cup low-fat buttermilk; 3 cups all-purpose flour; 1/8 teaspoon salt; 1 tablespoon plus 1 teaspoon grated lemon rind, divided; 1/4 cup plus 2 tablespoons fresh lemon juice, divided; 3/4 cup sifted powdered sugar

Servings: persons

Cooking spray
1 tablespoon all-purpose flour
3/4 cup butter or stick margarine
2 cups sugar
4 large eggs
1/2 teaspoon baking soda
1 cup low-fat buttermilk
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon grated lemon rind, divided
1/4 cup plus 2 tablespoons fresh lemon juice, divided
3/4 cup sifted powdered sugar

1
Preheat oven to 350u00b0.
2
Coat a 10-inch tube pan with cooking spray. Dust with 1 tablespoon flour.
3
Beat butter at medium speed of a mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until blended.
4
Combine baking soda and buttermilk; set aside.
5
Combine 3 cups flour, salt, and 1 tablespoon lemon rind; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in 1/4 cup lemon juice.
6
Pour batter into prepared pan. Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and place on a wire rack.
7
Poke holes in top of cake, using a wooden pick. Combine powdered sugar, 1 teaspoon lemon rind, and 2 tablespoons lemon juice. Beat at medium speed of a mixer until smooth. Drizzle glaze over warm cake. Let cool completely on a wire rack.

1676

kcal

Calories

Fat

198

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 12 ingredients. The key ingredients include: Cooking spray, 1 tablespoon all-purpose flour, 3/4 cup butter or stick margarine, 2 cups sugar, and more.

Yes, Lemon-Buttermilk Pound Cake 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.

Lemon-Buttermilk Pound Cake

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