Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake
Photo by Martha Holmberg


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

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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