This Lemon Pound Cake is a citrus lover’s dream—light, buttery, and bursting with bright lemon flavor. It’s the kind of dessert that feels special enough for a celebration, yet easy enough to whip up on a weeknight. The combination of lemon zest and fresh lemon juice gives the cake a vibrant flavor, while the buttermilk ensures it’s incredibly moist. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for an extra touch of sweetness.
Full Recipe:
Ingredients
For the Cake:
3 cups all-purpose flour: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
½ teaspoon baking soda: Helps the cake rise and gives it a tender crumb.
½ teaspoon salt: Balances the sweetness and enhances the flavors.
1 cup buttermilk (low-fat is fine): Adds moisture and a slight tang to the cake, making it incredibly soft.
2 tablespoons (packed) grated lemon zest: Provides a concentrated lemon flavor that permeates the cake.
2 tablespoons fresh lemon juice: Enhances the lemony taste and adds freshness.
2 sticks (1 cup) unsalted butter, softened: Gives the cake a rich, buttery texture.
2¼ cups granulated sugar: Sweetens the cake and helps create a tender crumb.
3 large eggs: Bind the ingredients together and add richness to the cake.
Instructions
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