Go Back
+ servings
Did You Make This Recipe?Leave a rating and tell me how it went!
close up of sliced lemon pound cake

Lemon Buttermilk Pound Cake

Moist and tender lemon pound cake with a lemon buttermilk glaze. This is the perfect easy cake to throw together for a last-minute gathering, brunch, or spring dessert. Works great in bundt cake pans too!
4.43 from 7 votes
Prep Time: 10 mins
Cook Time: 40 mins
Serves: 8 slices
Calories: 464kcal


Lemon Pound Cake

  • 4 ounces (113 g) unsalted butter softened but not melted
  • 8 ounces (227 g) sugar
  • 4 large eggs room temperature
  • 8 ounces (227 g) cake flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 ounces (142 g) buttermilk room temperature
  • 1 teaspoon lemon extract
  • 2 Tablespoons lemon zest

Lemon Buttermilk Glaze

  • 6 ounces (170 g) powdered sugar sifted
  • 2 ounces (57 g) lemon juice fresh-squeezed
  • 2 Tablespoons buttermilk powder
  • 1 Tablespoon unsalted butter very soft but not melted
  • 1/8 teaspoon salt


  • 5"x9" loaf pan
  • Stand mixer or hand mixer


Lemon Pound Cake

  • Weigh out your ingredients using a scale instead of using measuring cups for a more accurate recipe and bring your butter, eggs and buttermilk to room temperature. This is important, they should all be on the warm side to create a good texture.
  • Heat oven to 350ºF and prepare a 5"x9" metal loaf pan with cake goop or another preferred pan release.
  • Sift together your cake flour, baking powder, baking soda, and salt.
  • Add the lemon extract and lemon zest to the buttermilk and set aside
  • Cream the butter and sugar together in the bowl of your stand mixer with the paddle attachment on medium-high speed until light, white and fluffy. 2-3 minutes.
  • While mixing on low, add in your room temperature eggs, one at a time, letting each mix in fully before you add in the next.
  • Add 1/3 of the flour mixture to the egg mixture while mixing on low, then add 1/2 of the buttermilk and mix until barely combined.
  • Add in 1/3 of the flour, 1/2 the buttermilk mixture, and the rest of your flour, then the rest of the buttermilk mixture and mix until just combined. Don't over-mix.
  • Pour your batter into a prepared 5"x9" loaf pan and bake at 350ºF for 35-45 minutes or until a toothpick inserted into the center comes out cleanly. If you use a glass pan, bake for an extra 10 minutes.
  • Allow the pound cake to cool in the pan until barely warm and then remove it from the pan to cool completely on a cooling rack before making the lemon glaze.

Lemon buttermilk glaze

  • Combine powdered sugar, salt, and buttermilk powder and lemon juice in a bowl.
  • Mix with a hand mixer or whisk until smooth
  • Mix in the soft butter until smooth and creamy
  • Place the pound cake on a cooling rack and then onto another pan to catch the glaze runoff.
  • Pour your glaze over the top of your cooled lemon pound cake and garnish with fresh lemon slices if you desire.
  • Transfer your finished pound cake to a serving platter and enjoy!


  1. If you can’t get your hands on cake flour, all-purpose will still work just fine. Just replace two Tablespoons of flour with cornstarch and sift together.
  2. If you want to make your pound cake EXTRA moist you can brush on some simple syrup right out of the oven or you can add in 2 ounces of vegetable oil to the liquids in the recipe.
  3. Don't forget to grease your pans! Using cake goop is the best way to make sure your loaf doesn't stick to the pan.
  4. Weigh out your ingredients using a scale and bring ingredients to room temperature. When your ingredients are room temperature or even a little warm, they will mix together more easily and your lemon pound cake will have a better texture.
  5. You can use regular milk plus 2 Tablespoons of white vinegar as a buttermilk substitute or you can check out my buttermilk substitute blog post for more substitutions
  6. If you don't have buttermilk powder for the glaze, use 2 Tablespoons of real buttermilk and add an extra 1/4 cup of powdered sugar. 
  7. I recommend using a nonstick metal pan, but if you want to use a glass pan, bake for an extra 10 minutes. 
  8. To bake this in a bundt pan, double the recipe to make sure you have enough batter and bake for longer. 


Serving: 1slice | Calories: 464kcal (23%) | Carbohydrates: 73g (24%) | Protein: 8g (16%) | Fat: 16g (25%) | Saturated Fat: 9g (45%) | Trans Fat: 1g | Cholesterol: 130mg (43%) | Sodium: 245mg (10%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 51g (57%) | Vitamin A: 567IU (11%) | Vitamin C: 5mg (6%) | Calcium: 74mg (7%) | Iron: 1mg (6%)