Perfectly Moist and Tangy Lemon-Buttermilk Pound Cake Recipe
Have you ever tasted something so delicious that you couldn’t stop thinking about it? Well, that’s what happened to me the first time I tried Lemon-Buttermilk Pound Cake. This recipe is a perfect combination of tangy, creamy, and sweet tones all in one bite. Trust me; this cake will rock your world!
My aunt Evelyn introduced me to this recipe, and it has quickly become my go-to dessert for any occasion. From family gatherings to dinner parties, everyone loves it. Thanks to my aunt’s expert advice and tweaks, I’ve perfected this recipe, and now I’m excited to share it with you.
Whether you’re a seasoned baker or a beginner, this Lemon-Buttermilk Pound Cake recipe is simple enough for anyone to make. With the perfect balance of lemon zest and buttermilk flavor, this cake tastes rich and fresh all at once. But don’t just take my word for it; give it a try yourself! Follow the steps carefully, and soon enough, you’ll be enjoying a slice of heaven on your plate.
So here’s what you need: lemon peel and juice, buttermilk, sugar, flour, eggs, butter and shortening, baking soda, vanilla extract,and salt. Gather up these ingredients ASAP so we can get started on making one of the best cakes ever created!
Why You’ll Love This Recipe
Are you looking for a scrumptious dessert to make for your family or entertaining guests? Look no further than this lemon-buttermilk pound cake recipe! This cake is sure to be a crowd-pleaser with its tangy lemon flavor and moist, buttery texture.
One of the reasons why you will love this recipe is its versatility. It can be enjoyed on its own as a dessert or paired with a cup of tea or coffee for an indulgent snack. The bright lemon flavor is refreshing and pairs well with just about anything.
Another reason to love this recipe is how easy it is to make. You don’t need any fancy equipment or ingredients, just basic kitchen staples like flour, sugar, butter, and eggs. Plus, the use of buttermilk in this recipe gives the cake a deliciously tangy flavor and makes it ultra-tender.
Finally, this lemon-buttermilk pound cake is perfect for any occasion, whether it’s a weekend brunch, afternoon tea, or holiday celebration. It’s a classic dessert that never goes out of style and always pleases a crowd.
In short, if you’re craving something sweet and tart, easy to make yet impressive looking – this lemon-buttermilk pound cake recipe won’t disappoint you.
Ingredient List
Before diving into the recipe, let’s take a look at what we’ll need to make this delicious lemon-buttermilk pound cake. Here are the ingredients you’ll need to gather:
For the Cake:
- 2 and 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- Grated zest of two lemons (about 2 teaspoons)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract (optional)
- 1 cup buttermilk, at room temperature
- Lemon glaze (optional)
For the Lemon Glaze:
- Juice of two lemons (about 1/4 cup)
- 3 and 3/4 cups confectioners’ sugar
All of these ingredients can be easily found in your local grocery store.
The Recipe How-To
Now that we have gone through the ingredients, let’s get started with the recipe.
Step 1: Preheat the oven and prepare the pan
[1] Preheat your oven to 325°F (160°C). [2] Use butter or baking spray to grease a 10-cup bundt pan. [3] Coat the inside with flour to ensure that your cake comes out off the pan flawlessly.
Step 2: Combine Dry Ingredients
[1] Mix together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in a bowl.
Step 3: Mix In All Of The Butter and Sugar
[1] In a different bowl, beat together 2 sticks softened butter, ½ cup shortening, and 3 cups granulated sugar until creamy. [2] Add in 6 eggs, one at a time, allowing each egg to fully incorporate into the mixture. [3] Remembering to scrape down the sides of the bowl as necessary.
Step 4: Add The Dry Ingredients And Flavorings
[1] Slowly add in the dry mixture into the wet one alternating with 1 cup buttermilk until everything is blended. [2] Add in and blend in 1 tablespoon fresh lemon zest, 2 teaspoons of fresh lemon juice, and 2 teaspoons vanilla extract.
Step 5: Bake
[1] Pour your batter into your greased bundt pan then bake for up to an hour or till inserted toothpick comes out clean.
Step 6: Glaze
[1] Wait for about 5 minutes before taking out of the pan then immediately top it with prepared lemon glaze.
And there you have it folks! Now you know how to make a delicious Lemon-Buttermilk Pound Cake that will delight anyone fortunate enough to have a taste of it.
Substitutions and Variations
Incorporating your own twists to a classic recipe can often result in culinary magic. For this Lemon-Buttermilk Pound Cake, there are several substitutions and variations worth trying out if you’re feeling adventurous.
If you’re short on buttermilk, fear not – it is possible to make homemade buttermilk by combining regular milk with lemon juice or vinegar. Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of milk, stir well, and let it sit for 5-10 minutes. This substitutes for 1 cup of buttermilk.
Alternatively, you can also try swapping the lemon juice and peel for another citrus fruit, such as orange or grapefruit. This will give your pound cake a unique flavor profile while still maintaining the moistness that the buttermilk provides.
Another variation to consider is using a Bundt pan instead of a traditional loaf pan. The shape will give your cake an elegant appearance and make for easy serving.
For those looking to cut down on sugar, replacing some of the granulated sugar with honey or maple syrup will not only reduce the overall amount of sugar used but also add depth to the flavor.
Lastly, adding a lemon glaze or drizzle on top can turn this simple pound cake into an impressive dessert fit for any occasion. Whisk together 3/4 cup powdered sugar with 2 tablespoons of fresh lemon juice and pour it over the cooled cake. Not only does it taste amazing, but it also looks stunning with its citrusy shine.
Don’t be afraid to experiment and find what works best for you – sometimes the best recipes come from happy accidents in the kitchen!
Serving and Pairing
This Lemon-Buttermilk Pound Cake recipe is versatile and pairs well with a variety of different accompaniments. The cake’s sweet and tangy flavor profile makes it perfect for serving as a dessert or a sweet snack.
One way to serve this cake is to top it with a simple dusting of powdered sugar or a lemon glaze. Its light citrus flavor pairs nicely with a cup of tea in the afternoon or for dessert. For those who love fresh fruit, try pairing it with some fresh berries such as strawberries or raspberries. The tartness of the berries pairs nicely with the sweetness of the cake.
If you’re looking for a heartier option, try slicing the cake into thicker pieces and using them to create flavorful sandwiches layered with your favorite fruit spread or nut butter. For a unique twist, try serving slices of the cake toasted and topped with whipped cream and fresh fruit to create an indulgent breakfast treat.
For those that enjoy baking treats from scratch or are searching for new dessert recipe ideas, Lemon-Buttermilk Pound Cake is an excellent choice for its simplicity and versatility. The options to serve this recipe paired with other flavors are endless keeping guests remember the unique taste while still enjoying the classic pound cake texture.
Make-Ahead, Storing and Reheating
One of the great things about this lemon-buttermilk pound cake recipe is that it can be made ahead of time and stored for later use. In fact, it’s one of those desserts that actually gets better with age. If you want to make it ahead of time, simply follow the recipe instructions and allow the cake to cool completely on a wire rack.
Storing the cake is very easy. Simply wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week.
Reheating the cake is also a breeze. If you stored it in the refrigerator, allow it to come to room temperature before serving. To reheat individual slices, simply place them in the microwave for about 10-15 seconds until they are warm. You can also reheat the entire cake by placing it in a preheated 350°F oven for about 10 minutes.
One thing I love about this recipe is that it’s perfect for feeding a crowd or bringing to potlucks and parties. You can also easily double or triple the recipe if you need more servings. Just make sure you have enough room in your oven to accommodate all of your bundt pans!
Overall, this lemon-buttermilk pound cake is a versatile dessert that is not only delicious but also easy to make-ahead, store and reheat. So go ahead and make it in advance – you won’t be disappointed!
Tips for Perfect Results
Baking is both an art and a science, and making a perfect Lemon-Buttermilk Pound Cake requires attention to detail. Here are some helpful tips to ensure that your cake is moist, tender, and bursting with lemony flavor:
Firstly, be precise in measuring your ingredients. Flour should be spooned into a measuring cup and leveled with a knife. Too much flour can make the cake dense and dry. Similarly, sugar should be measured accurately – too much can cause the cake to crack on top.
Secondly, make sure that your butter is at room temperature before using it. Melted or cold butter won’t create the desired crumb structure and will result in a flat cake.
Thirdly, use fresh lemon zest and juice as much as possible. The lemon zest has essential oils that give the cake its bright lemon flavor while using freshly squeezed lemon juice adds a vibrant tanginess that cannot be achieved by bottled juices or extracts.
Fourthly, do not overmix the batter once you have added in the flour mixture since it develops gluten strands which can make for a dense texture.
Lastly, keep an eye on the cake while it bakes since oven temperatures vary considerably. Always perform the toothpick test to confirm readiness where a toothpick inserted comes out clean even though there may still be some crumbs clinging to it.
By following these tips closely, you’ll ensure that your Lemon-Buttermilk Pound Cake turns out perfectly every time you bake it.
Bottom Line
In conclusion, this Lemon-Buttermilk Pound Cake recipe is not only easy to make, but it is also incredibly delicious. With its perfect balance of tangy lemon flavor and the creamy richness of buttermilk, this cake is sure to please anyone with a sweet tooth. Whether you’re serving it for an afternoon tea party or as a dessert after your favorite meal, this cake will not disappoint.
By following the detailed instructions and tips I’ve provided in this article, you can create a perfect Lemon-Buttermilk Pound Cake that will rival even the best bakery option. And don’t be afraid to experiment with substitutions and variations to make it your own – that’s what makes cooking and baking so fun!
With the added benefits of easy storage and reheating along with its versatility in flavor pairings, this buttermilk pound cake is a perfect addition to your dessert recipe collection. So what are you waiting for? Get your apron on and start baking!
Lemon-Buttermilk Pound Cake Recipe
Ingredients
- 1 cup shortening
- 1/2 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
LEMON SAUCE
- 1 cup sugar
- 1/2 cup water
- 1/2 cup lemon juice
- 3 tablespoons grated lemon peel
Instructions
- In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
- Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
- In a saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
- Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.