Buttermilk Lemon Pound Cake

December 2, 2020  Online Recipe Guide Avatar
4 eggs
3 c. flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1 c. butter, at room temperature
1 1/2 c. sugar
2 tbsp. lemon juice
1 tbsp. grated lemon peel
1 c. buttermilk


1/3 c. powdered sugar
2 tbsp. lemon juice
1/4 tsp. vanilla


To prepare the pound cake: Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 inch loaf pans. Put the uncracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Crack into a bowl and set aside.
Sift together the flour, salt, soda, baking powder and nutmeg; set aside. Put the butter into the large bowl of an electric mixer and beat until smooth. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended.
Add the eggs all at once and beat until the mixture is light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until well blended. Add the lemon juice and peel with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well blended.

Pour the batter into the prepared pans. Bake the bundt cake in a preheated 350 degree oven for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or until the cakes test clean. Remove from the oven and let cool on wire rack 5 minutes before unmolding.

To prepare the glaze: Stir together the powdered sugar, lemon juice and vanilla. Brush over the top of the warm cake; cool completely before cutting into slices. 16 slices.


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