Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze

4.7
(559)
455 Reviews
243 Photos

My mother's lemon buttermilk cake is a blue-ribbon winner. This pound cake always gets rave reviews.

Submitted by Sarah Copeland Sawicki
Updated on April 17, 2023
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Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
30 mins
Total Time:
1 hr 50 mins
Servings:
14
Yield:
1 Bundt cake
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Ingredients

Original recipe (1X) yields 14 servings

Cake:

  • 3 ½ cups all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • 2 ½ cups white sugar

  • 1 ½ cups unsalted butter, softened

  • 4 large eggs

  • 1 cup buttermilk

  • 1 teaspoon lemon extract

Glaze:

  • 2 cups confectioners' sugar

  • ¼ cup lemon juice

  • 2 tablespoons unsalted butter, softened

  • 1 tablespoon lemon zest

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).

  2. Make the cake: Sift flour, salt, and baking soda together in a bowl.

  3. Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan.

  4. Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.

  5. Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper.

  6. Make the glaze: Beat confectioner's sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth.

  7. Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.

    close up view of slices of Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze garnished with lemon and fresh mint on a plate
    naples34102
1,450 home cooks made it!

Nutrition Facts (per serving)

540 Calories
23g Fat
79g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 540
% Daily Value *
Total Fat 23g 30%
Saturated Fat 14g 71%
Cholesterol 111mg 37%
Sodium 157mg 7%
Total Carbohydrate 79g 29%
Dietary Fiber 1g 3%
Protein 6g 12%
Vitamin C 3mg 3%
Calcium 40mg 3%
Iron 2mg 9%
Potassium 93mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.