Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake
Photo by Martha Holmberg


  • 4 oz. (½ cup) unsalted butter, slightly soft (70°F)
  • 1 cup sugar
  • Zest of 1 lemon, finely chopped or grated
  • 3 to 4 Tbs. confectioners’ sugar
  • 2 large eggs, at room temperature
  • 6-¾ oz. (1½ cups) all-purpose unbleached flour
  • 1 tsp. baking powder
  • + 3 more ingredients
    • ½ tsp. salt
    • Juice of 1 lemon
    • ½ cup buttermilk

Heat the oven to 325°F. Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer (I use the paddle attachment on my stand mixer), beat the butter until it’s very pale and little tails have for...

View full recipe at Fine Cooking


Variations on Lemon Buttermilk Pound Cake

  • Lemon-Buttermilk Pound Cake
    • 3/4 cup butter or stick margarine
    • 3/4 cup sifted powdered sugar
    • 1 tablespoon plus 1 teaspoon grated lemon rind, divided
    • 2 cups sugar
    • +7 other ingredients

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