Lemon Buttermilk Pound Cake – Ultra-Moist & Bright
Don’t LOSE this Recipe!
This is a FULL, BIG, bakery-style pound cake with rich lemon flavor, tender crumb, and a tangy buttermilk finish.
Ingredients (1 loaf – serves 8–10)
Lemon Pound Cake
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, room temperature
½ cup sour cream or plain yogurt
½ cup unsalted butter, melted and cooled
(or vegetable oil for extra moisture)
½ cup buttermilk, room temperature
⅓ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Optional Lemon Syrup (extra moist!)
¼ cup fresh lemon juice
¼ cup granulated sugar
Lemon Glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest (optional)
Instructions
1️⃣ Prep
Preheat oven to 350°F (175°C)
Grease and flour a 9×5-inch loaf pan or line with parchment
2️⃣ Dry Ingredients
Whisk flour, baking powder, baking soda, and salt
Set aside
3️⃣ Wet Ingredients
Beat eggs and sugar until smooth and slightly pale
Mix in sour cream (or yogurt)
Add melted butter
Stir in buttermilk, lemon juice, lemon zest, and vanilla
4️⃣ Combine
Add dry ingredients to wet
Mix just until combined (do not overmix)
5️⃣ Bake
Pour batter into pan
Bake 50–60 minutes
Toothpick should come out clean
Tent with foil if browning too quickly
6️⃣ Lemon Syrup (Optional)
Heat lemon juice and sugar until dissolved
Poke holes in warm cake
Slowly pour syrup over top
7️⃣ Glaze
Whisk powdered sugar and lemon juice
Drizzle over cooled cake
Sprinkle with lemon zest if desired
Pro Tips
✔ Fresh lemon juice = best flavor
✔ Buttermilk + sour cream = ultra-moist
✔ Cool completely before glazing
✔ Flavor improves overnight
Storage
Room temperature (covered): 2–3 days
Refrigerator: 5–6 days
Freezer (unglazed): up to 2 months
Variations
Lemon Blueberry: fold in 1 cup blueberries
Lemon Poppy Seed: add 1 tbsp poppy seeds
Orange-Lemon: swap half the lemon juice for orange
