As an Amazon Associate, I earn from qualifying purchases.
Old-Fashioned Lemon Buttermilk Pound Cake with Tangy Glaze
Moist and tangy Lemon Buttermilk Pound Cake made with buttermilk and topped with a sweet lemon glaze. Easy Bundt cake recipe that stays soft and flavorful.
This Lemon Buttermilk Pound Cake is sunshine in a Bundt pan. It’s soft, rich, and has that tangy lemon kick that makes every bite pop. The buttermilk keeps it tender, and the glaze adds just enough sweetness to balance the citrus.
Why You’ll Love Lemon Buttermilk Pound Cake
- It looks bakery-fancy, but is easy to make at home.
- It’s a classic recipe with simple pantry ingredients.
- The buttermilk makes it extra moist and fluffy.
- The lemon glaze adds a zesty, sweet finish.
- Perfect for gatherings, brunch, or a treat with tea.
This moist Lemon Buttermilk Pound Cake is bursting with fresh citrus flavor and topped with a tangy lemon glaze. The perfect easy Bundt cake for spring or summer gatherings.
Print
Lemon Buttermilk Pound Cake
- Prep Time: 20
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 slices depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
The Lemon Buttermilk Pound Cake is perfect for those who love citrus but want a dessert that’s not too sweet. The balance is just right.
Ingredients
Cake
- 2 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk, room temp
- 1 teaspoon lemon extract
- 1/2 teaspoon lemon zest
- 1/4 cup of fresh lemon juice
- Chopped almonds, for garnish (optional)
Glaze
- 2 cups powdered sugar
- 1/4 cup of lemon juice
- 2 tablespoons butter, melted
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt or tube pan.
- Beat sugar and butter together until light and fluffy. Don’t rush this step; it should look almost whipped.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, sift flour, salt, and baking soda.
- Add one-third of the dry mixture into the butter mixture.
- Mix, then pour in half the buttermilk.
- Keep alternating flour and buttermilk, ending with flour.
- Stir in lemon extract, zest, and juice.
- Scrape the bowl well so nothing’s hiding at the bottom.
- Pour into the pan. Lower oven temperature to 325°F (165°C) and bake for about 1 hour, or until a toothpick comes out clean.
Glaze:
- Beat powdered sugar, lemon juice, melted butter, and zest until smooth.
- If it’s too thin, add more sugar, a tablespoon at a time.
- Pour about ½ of the glaze over the warm cake.
- Let cool for 20 minutes, then add the remaining glaze over top.
- Decorate and sprinkle with almonds if using
Notes
Prepared, tried, and tested by Joy
Bake a moist and tangy Lemon Buttermilk Pound Cake topped with a sweet lemon glaze. Perfect Bundt cake for holidays or everyday treats.
The Lemon Buttermilk Pound Cake is tender, moist, and full of bright lemon flavor. The buttermilk keeps it soft, the glaze adds tangy sweetness, and together they create a cake that feels both comforting and elegant. It’s the kind of dessert people return to again and again because it delivers every time.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
