Lemon Buttermilk Poundcake Recipe

Name: Lemon Buttermilk Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 tablespoons (2 sticks) unsalted butter, at room temperature; 2 cups sugar; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 4 large eggs; 3 egg yolks; 1/2 cup buttermilk; 1 tablespoon grated lemon zest; 1 tablespoon strained lemon juice; 1 teaspoon vanilla extract; 1/2 cup water; 1/2 cup sugar; 1/3 cup lemon juice; 2 teaspoons vanilla extract

Servings: persons

16 tablespoons (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
3 egg yolks
1/2 cup buttermilk
1 tablespoon grated lemon zest
1 tablespoon strained lemon juice
1 teaspoon vanilla extract
1/2 cup water
1/2 cup sugar
1/3 cup lemon juice
2 teaspoons vanilla extract

1
Set a rack in the lower third of the oven and preheat to 325 degrees.
2
Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
3
Combine butter, sugar, flour and baking powder in mixer with paddle.
4
Beat on low speed 2 minutes.
5
Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.
6
Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean.
7
Place cake on a rack in pan.
8
For glaze, combine water and sugar and bring to a boil in a saucepan.
9
Remove from heat and add lemon juice and vanilla.
10
Unmold cake and brush glaze evenly all over outside of cake.
11
Cool and

1633

kcal

Calories

Fat

189

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 14 ingredients. The key ingredients include: 16 tablespoons (2 sticks) unsalted butter, at room temperature, 2 cups sugar, 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 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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