Lemon Pound Buttermilk Glaze Cake

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Lemon Pound Buttermilk Glaze Cake

A  sweet and slightly tart flavor greets your tastebuds first as you take a bite. That’s immediately followed by the delicious taste of fresh lemon in the soft pound cake. Lemon is part of this cake in a juicy and scrumptious way in this homemade Lemon Pound Cake recipe! The burst of lemon flavor coupled with the sweet deliciousness of the pound cake really does make each bite perfection.

How To Make Lemon Pound Buttermilk Glaze Cake

For the Cake

Start by preheating the oven to 325 degrees. Then prepare your bundt or tube pan by coating with shortening or butter and flouring lightly. Set aside. Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Then add eggs one at a time. Add the lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan. Bake the pound cake until golden brown and a skewer inserted into the cake comes out clean, about 1 hour and 15 – 30 minutes.

For the Lemon Buttermilk Glaze

As the cake is cooling, whisk together ingredients –  confectioner’s sugar, lemon juice, lemon zest, and buttermilk – to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of the cake. Please do not skip out on making this lemon buttermilk glaze that you drizzle over this cake. It is just the right thing to do because this is an amazing part of this cake!. I have a strong suggestion for you though. Do be sure to make it when you are expecting guests or headed off to a social occasion where people are expecting it. Save yourself the temptation.

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 16 servings
  • Calories: 457kcal

Ingredients

For the Lemon Pound Cake

  • 1 1/2 cups butter 3 sticks
  • 1 (8-ounce) package cream cheese
  • 6 large eggs
  • 2 tablespoons lemon juice
  • zest of one lemon
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract

For the Lemon Buttermilk Glaze

  • 1 1/2 cups confectioner’s sugar
  • 2 tablespoons lemon juice
  • zest of 1 lemon
  • 1 tablespoon buttermilk

Instructions

For the Lemon Pound Cake

  • Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
  • Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
  • Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 – 30 minutes.

For the Lemon Buttermilk Glaze

  • As the cake is cooling, whisk together ingredients confectioner’s sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.

Nutrition Information

Serving: 1slice | Calories: 457kcal | Carbohydrates: 67g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 115mg | Sodium: 326mg | Potassium: 56mg | Sugar: 48g | Vitamin A: 635IU | Vitamin C: 1.5mg | Calcium: 20mg | Iron: 1.4mg