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This lemon buttermilk pound cake is a cherished recipe that has been passed down through generations in my family. It’s a delightful blend of tangy lemon and rich, buttery flavors, creating a dense and moist cake that’s perfect for any occasion. The origins of this cake are deeply rooted in Midwestern traditions, where buttermilk was a staple in many homes. This cake is a testament to the simplicity and goodness of rural cooking, bringing back memories of family gatherings and Sunday afternoons spent in the kitchen. It’s a recipe that connects us to our past, yet remains timeless in its appeal.
This lemon buttermilk pound cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of elegance, serve it alongside a pot of Earl Grey tea or a refreshing glass of iced lemonade. It’s also lovely with a side of fresh berries, which complement the lemony notes of the cake perfectly. Whether you’re enjoying it as an afternoon treat or a dessert after dinner, this cake is sure to bring warmth and joy to your table.
Lemon Buttermilk Pound Cake with Lemon Glaze
Servings: 10-12 servings
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
Directions
see continuation on next page
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