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Welcome to the delightful world of baking where every ingredient tells a story and every recipe is a canvas for creativity. Today, we explore the refreshing and uplifting Zesty Lemon Buttermilk Pound Cake—a dessert that encapsulates the essence of bright flavors and moist textures. This cake is not just a treat for the taste buds; it's an experience that brings joy to both novice and seasoned bakers alike.

Lemon buttermilk pound cake

Indulge in the delightful flavors of this Zesty Lemon Buttermilk Pound Cake! Easy to make, this moist and fluffy cake is infused with fresh lemon zest and juice, complemented by rich buttermilk for that perfect texture. Perfect for dessert or a sweet afternoon treat, it’s topped with a light dusting of powdered sugar for an elegant finish. Enjoy a slice of sunshine with each bite! Great for gatherings or simply to satisfy your sweet tooth.
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Ingredients
  

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 teaspoon lemon extract

Zest of 2 large lemons

3 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

Juice of 1 large lemon (about 3 tablespoons)

Powdered sugar, for dusting (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or loaf pan, ensuring that all crevices are coated with flour.

    In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until pale and fluffy, about 5 minutes.

      Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, lemon extract, and lemon zest until combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk and lemon juice. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.

          Pour the batter evenly into the prepared bundt or loaf pan, smoothing the top with a spatula.

            Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown.

              Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.

                If desired, dust the cooled cake with powdered sugar before serving. Slice and enjoy your perfectly moist lemon buttermilk pound cake!

                  Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 12 slices