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Glazed Lemon Buttermilk Pound Cake

Glazed Lemon Buttermilk Pound Cake prepared dish

A moist, tender, and flavorful lemon buttermilk pound cake with a sweet citrus glaze. Best made with real butter for rich flavor and perfect texture.

This recipe is American style, dessert, scaled for 12 servings, with 40 min prep and 75 min cook.

Prep: 40 min · Cook: 75 min · Total: 115 min · Serves: 12

Quick cooking notes

  • Core ingredients include all-purpose flour, baking powder, baking soda, salt.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 12 servings.

Ingredients

  • 3 cups all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2.5 cups granulated sugar
  • 2 tablespoons lemon zest
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons milk
  • 1.5 cups confectioners' sugar (for glaze)

Instructions

  1. Preheat oven to 325°F (165°C). Butter and flour a 10-inch Bundt pan.
  2. In a bowl, sift together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat butter, sugar, and lemon zest until light and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. With mixer on low, add dry ingredients alternately with buttermilk and lemon juice.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 75–85 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 15 minutes, then remove and cool completely on a rack.
  9. To make glaze, whisk confectioners' sugar, milk, and lemon juice until smooth.
  10. Drizzle glaze over cooled cake before serving.

Nutrition (per serving)

  • Calories: 420
  • Protein: 6 g
  • Fat: 18 g
  • Carbohydrates: 60 g
  • Sugar: 38 g
  • Sodium: 220 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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