American,  Dessert,  Uncategorized

Lemon Buttermilk Pound Cake

My only experience with pound cake as a kid was from the boxed Sara Lee stuff. My grandma would secretly buy a loaf from the Chinese supermarket and sneak some to me before dinner. Boy were they a treat! Thinking back, those rectangular prism cakes were actually kind of creepy. How did they manage to get it to a perfectly brown rectangle? It doesn’t have a single crack at the top! Life is full of mysteries. 

This is easily my go-to cake to bring to work or picnics, and makes a great “just because” cake. It’s delicious, easily transportable, and the perfect sharing size! I seriously can’t think of one reason to dislike this. 


Lemon Buttermilk Pound Cake
  1. 2 1/2 cup all-purpose flour (320g)
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon kosher salt
  4. 1 cup butter (2 sticks / 226g)
  5. 1 1/2 cup caster sugar (200g)
  6. 4 large eggs
  7. 1 teaspoon vanilla extract
  8. 1 cup whole buttermilk (235 ml)
  9. Juice of 2 lemons
  10. Zest of 2 lemon
  1. 1/3 cup marmalade
  2. 2 tablespoons lemon juice
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Oil two loaf pans or one 10-inch bundt pan. Set aside.
  3. Sift flour, baking soda, and salt. Set aside.
  4. In a stand mixer with with paddle attachment, cream butter and sugar until doubled in volume.
  5. Add vanilla, eggs, and buttermilk. Mix on medium speed until well-combined.
  6. Turn speed down to low and add flour, until barely incorporated.
  7. Lastly, incorporate the lemon juice and zest.
  8. Pour into mold and bake for 1 hour, or until knife inserted into the center comes out clean.
  9. Let cool before glazing.
Little Tomato

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