lemon buttermilk pound cake recipe
The Best lemon buttermilk pound cake recipe
I’m so excited to share this lemon buttermilk pound cake recipe with you all. This cake has been a staple in our household for years, and I just can’t get enough of it.
The combination of the tangy lemon zest, the richness of the buttermilk, and the moistness of the pound cake is just perfect. It’s a classic recipe that never goes out of style, and I’ve made it countless times for family gatherings, potlucks, and even just a random Tuesday.
My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of the lemony goodness. As for me, I love how it’s a great way to use up lemons that are on their last leg – you know, those ones that are still good but not quite as bright and citrusy as they used to be.
And let’s not forget about the health benefits – pound cake may not be the healthiest option out there, but using buttermilk instead of regular milk adds a nice dose of probiotics and calcium to the mix. Plus, lemons are packed with vitamin C and antioxidants, so you can feel good about indulging in this sweet treat.
Now that I’ve convinced you to give this recipe a try, let me walk you through how to make it…
Lemon Buttermilk Pound Cake
A moist and tangy lemon buttermilk pound cake perfect for afternoon tea or a light dessert. This recipe is a must-try for any occasion.
🥘Ingredients
For the Cake
For the Lemon Glaze
👨🍳Directions
Set aside.
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Lemon Buttermilk Pound Cake Works
This lemon buttermilk pound cake is always a hit with my family – we love serving it at family gatherings and special occasions. One thing I love about this recipe is that it’s so versatile – you can serve it as is, top it with fresh fruit or whipped cream, or even use it as a base for other desserts like trifle or cheesecake.
And don’t even get me started on how well it stores – we’ve had leftovers last for days (and even weeks!) when stored properly.
Whether you’re looking for a delicious dessert to serve at your next gathering or just want something tasty to enjoy on its own, this lemon buttermilk pound cake is sure to please.
❓ Frequently Asked Questions About Lemon Buttermilk Pound Cake
Q: Can I use regular milk instead of buttermilk?
No, you shouldn’t substitute regular milk for buttermilk in this recipe. Buttermilk adds a tanginess and tenderness to the cake that regular milk just can’t replicate.
Q: How long does this cake keep?
This cake will keep for up to 3 days at room temperature, or up to 5 days when stored in an airtight container in the fridge.
Q: Can I make this cake in advance?
Yes, you can make this cake ahead of time – simply bake it as directed, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days.
Q: What if I don’t have any lemons on hand?
No problem! You can substitute bottled lemon juice or even orange juice for the lemon zest in this recipe.
Q: How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 2 days. If you won’t be serving it within that timeframe, store it in an airtight container in the fridge for up to 5 days or freeze it for up to 2 months.
