Lemon Buttermilk Pound Cake

by Sheena Posted on September 3, 2012

For Labor Day bbq’s and cookouts, a light, fresh cake is a perfect dessert to compliment a day filled with fun and family. Whether you are poolside, or at the park, this lemon buttermilk pound cake with buttercream frosting is refreshing and delicious. In celebration of the end of summer, treat your friends and family to a dessert that everyone will love.

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Lemon Buttermilk Pound Cake
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 

Serves: makes two 9″ round cakes
 

Ingredients
Cake Batter
  • 1½ cups (3 sticks) unsalted butter (room temp)
  • 3½ cups all-purpose flour (sifted)
  • ½ tsp salt
  • ½ tsp baking soda
  • 2½ cups granulated sugar
  • 4 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 cup cultured buttermilk (see note below on how to make your own)
  • Juice of 1 lemon (strained)
Frosting
  • 3 cups powdered sugar
  • 1 cup (2 sticks) unsalted butter (cut into small pieces)
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract

Instructions
  1. Preheat oven to 300 degrees F
  2. Butter and flour a bundt or 9″ round cake pan
  3. Sift together flour,salt, and baking soda
  4. In a stand mixer, beat the butter and drizzle in the sugar, creaming it well
  5. Add the eggs one at a time, incorporating each one before adding the next
  6. Beat in the vanilla extract, scraping down the sides
  7. On low speed, add a third of the flour mixture until just combined, followed by a third of the buttermilk mixture until just combined
  8. Repeat with the remaining flour and buttermilk, ending with the buttermilk mixture
  9. Stir in the lemon juice
  10. Smooth the batter into the prepared pan
  11. Bake until a toothpick or thin knife comes out clean, about 75 mins
  12. The cake should be browned and the edges should be starting to pull away from the pan
  13. Cool for 20 minutes in the pan, then invert onto a rack and cool completely.
  14. While cake is cooling, prepare the buttercream frosting
  15. Cream butter and powered sugar beating on low speed until just combined (about 2 mins)
  16. add heavy cream, beat on medium-high speed and mix until smooth
  17. fold in vanilla extract until full incorporated
  18. Once cake has cooled completely frost cake
  19. Garnish with lemon zest of one lemon

Notes
If you don’t have buttermilk, or don’t want to buy a carton, to use only a cup, and then throw the remaining away. Save money and time by making your own. Simply combine one cup of milk (whole, reduced fat, or fat free_ with the juice of 1 lemon. Set aside for 5 mins, the milk will curdle into homemade buttermilk.

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About Sheena

There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
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