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–+ servings

Lemon Buttermilk Pound Cake

A moist and tangy lemon buttermilk pound cake perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 350 kcal

Ingredients 

Cake Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups sugar
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 tablespoons lemon zest freshly grated
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the lemon zest and vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Buttermilk, Lemon, Pound Cake
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