Lemon Buttermilk Poundcake Recipe

Name: Lemon Buttermilk Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter; 3 1/2 cup all purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 2 1/2 cup granulated sugar; 3/4 cup solid shortening; 4 large eggs; 2 teaspoons vanilla extract; 1 cup cultured buttermilk; juice of 1 lemon; Glaze: 2/3 c confectioners sugar; 2 tbsps lemon juice; 1 tsp grated lemon peel

Servings: persons

3/4 cup butter
3 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cup granulated sugar
3/4 cup solid shortening
4 large eggs
2 teaspoons vanilla extract
1 cup cultured buttermilk
juice of 1 lemon
Glaze: 2/3 c confectioners sugar
2 tbsps lemon juice
1 tsp grated lemon peel

1
1. Bring all ingredients to room temperature. Preheat over to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
2
2. In medium bowl, whisk together flour salt and baking soda.
3
3. Cream butter and shortening together, scraping sides if needed. Slowly drizzle in sugar; cream mixture well. Beat in eggs one at a time. Mix in vanilla. On low speed, mix a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with remaining buttermilk and flour. Add lemon juice, mix to combine.
4
4. Pour batter into prepared pan. Bake until tester comes out clean, about 75 minutes. Cool for 20 minutes in pan and remove from pan.
5
5. Before serving, stir together glaze ingredients and spoon over top and sides of cake. Better the next day!

1731

kcal

Calories

Fat

208

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 13 ingredients. The key ingredients include: 3/4 cup butter, 3 1/2 cup all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and more.

Yes, Lemon Buttermilk Poundcake 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 Poundcake

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