Introduction:

Lemon Buttermilk Pound Cake is one of those beautifully simple Southern desserts that never goes out of style. It’s the kind of recipe passed down through families—rich, bright, buttery, and full of real lemon flavor. What makes this cake irresistible isn’t just the fresh lemon zest or the homemade glaze—it’s the buttermilk. Buttermilk transforms this cake into something incredibly tender, giving it a perfectly moist crumb and a subtle tang that balances the sweetness.

Whether you’re baking for a holiday gathering, hosting friends, or simply want a cake that tastes like sunshine, this Lemon Buttermilk Pound Cake delivers every single time. It slices cleanly, stores beautifully, and pairs well with everything from fresh berries to whipped cream. This cake feels elegant yet comforting—a dessert that makes any occasion feel special.

Below is the complete, detailed, step-by-step recipe so you can bake a bakery-quality lemon pound cake at home with confidence.

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 5 large eggs, room temperature
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt