Lemon Buttermilk Pound Cake Recipe

This Lemon Buttermilk Pound Cake recipe is a family treasure! Unearthed from a newspaper clipping a decade ago, this recipe remained untried until now. Get ready to experience the perfect balance of moist and tender crumb – not too dry, not too wet, just right! The bright lemon flavor sings, making it the ideal dessert for any occasion. Top with your favorite icing and prepare for rave reviews.

Prep Time 20 mins
Cook Time 65 mins
Calories 674.5 kcal
Protein 20g
Rating 4.5 (2 Reviews)
Lemon Buttermilk Pound Cake 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Buttermilk Pound Cake

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How to Make Lemon Buttermilk Pound Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, lemon zest, and lemon juice.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Stir in the sugar.
  6. Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Once cooled, frost with your favorite icing.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

232g

Fat

30g

Carbs

32g

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