Lemon Buttermilk Pound Cake – a delicious recipe with butter, eggs, buttermilk, all-purpose, baking soda, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring butter, eggs and buttermilk to room temperature.
2
Grease and flour 10-inch tube pan.
3
In a small mixing bowl, sift flour and baking soda.
4
Set aside.
5
In a large mixing bowl, beat butter with an electric mixer on medium speed until softened.
6
Gradually add sugar.
7
Beat until combined.
8
Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. (Scraping the bowl assures that the batter will be thoroughly mixed.)
9
Add lemon peel, lemon juice and vanilla.
10
Beat well.
11
Add flour mixture and buttermilk alternately to beaten mixture.
12
Beat after each addition just until combined real well.
13
Turn batter into prepared pan.
14
Bake in a 350u00b0 oven for 55 or 60 minutes.
15
Cool on a wire rack for 15 minutes.
2258
kcal
Calories
114
g
Fat
275
g
Carbs
39
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. butter, 6 eggs, 1 c. buttermilk, 3 c. all-purpose flour, 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.
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