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Lemon Buttermilk Pound Cake is the answer when you need a moist, buttery, delicious and easy dessert - in a hurry!
I'm slipping in an extra post this week because I really thought you might need this easy, super delicious Lemon Buttermilk Pound Cake for Easter or another spring occasion.
I was the one who needed a super easy, super delicious dessert in a hurry last week. I'd spent most of the afternoon shopping and raced home, running a bit late, as usual. I had signed up several weeks ago to bring dessert for our small group that night. Yikes! I only had two hours before we had to leave.
There were lots of ideas that raced through my mind, but for some reason, I got stuck on lemon. Lemon bars? Lemon cookies? A lemon tart? They all sounded good but in the end, I googled and found something new to try, a Lemon Buttermilk Pound Cake from Once Upon a Chef. It had so many good reviews, I couldn't resist.
The recipe calls for a lemon glaze and a lemon icing. I decided to keep it simple and a little lighter, so I went with just the glaze. It worked out well, as I didn't have to worry about waiting for the cake to cool since the glaze is brushed on right after the cake emerges from the oven. I love the way it gives the cake a bit of a shine and the glaze seeps into the cake, adding another layer of delicious lemon flavor! At precisely 6:40 p.m. we walked out the door with a beautiful, albeit still warm, Lemon Buttermilk Pound Cake.
Everyone loved the cake and Scott's face was a bit sad when I got in the car with an empty cake plate. The truth is, I gave any remaining cake away; I didn't trust having such a yummy cake in the house. (Don't tell him that though!)
I think you'll love this easy, Lemon Buttermilk Pound Cake. Make sure to spray your pan well with baking spray. Baking spray is different than regular cooking spray in that it's a combination of oil and flour and is much more effective in keeping your cakes from sticking to the pan than just plain oil sprays. I usually spray my pan, then wipe in all the crevices with a paper towel and then spray lightly one more time. I also love this beautiful bundt pan that Scott surprised me with a while back. Cakes just slide right out and it's a very pretty, classic shape!
If you want to dress up a Bundt cake in a simple, yet elegant way, just place a small vase or cup inside the center opening of the cake. You want something that won't stick up over the top.
Add some water and a bouquet of the prettiest flowers you can find. I snuck mine from the pots on the front steps. Talk about a show stopper, with minimal effort - I love it!
Now that you've got an easy, delicious option for your Easter dessert, you can concentrate on the true meaning of this most significant and glorious of all Christian holidays. Jesus, He has risen, He has risen indeed!
One last thing, if you love lemon and you're looking for a super easy, one-bowl, no mixer cake, check out our French Grandmother's Lemon Yogurt Cake. It has well over 100 5-star reviews and everyone who tries it, seems to go crazy over it!
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Lemon Buttermilk Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks, 8 ounces butter, softened (make sure it's nice and soft)
- 2 ¼ cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- finely grated lemon zest from 2 medium size lemons
- 2 tablespoons fresh lemon juice
- For the Syrup
- 2 tablespoons water
- 3 tablespoons fresh lemon juice
- ½ cup granulated sugar
Instructions
- Preheat the oven to 325°F with oven rack in the middle position. Spray a 10-inch bundt pan with baking spray and wipe the spray in all the grooves with a paper towel. Spray again lightly.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In another bowl, combine the buttermilk, lemon zest and lemon juice. Set aside
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.
- Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
- Add one-quarter of the flour mixture with the mixer on low speed. When most of the flour has been incorporated add one-third of the buttermilk mixture. Repeat two times, then end with the last quarter of the flour mixture. Scrape down the sides of the bowl, and mix for another 20 seconds to make sure all of the ingredients are well incorporated. Remove bowl from mixer and scrape and stir mixture by hand one more time.
- Transfer the batter to the prepared bundt pan and smooth the top.
- Bake for 1 hour and 5 minutes, or until a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
- While the cake is cooling make the syrup. Combine the water, lemon juice and sugar in a saucepan and bring to a boil, stirring occasionally.
- Invert the warm cake onto a rack. Slip a large piece of aluminum foil under the rack to catch the drips from the glaze. Gradually brush the hot syrup over the cake, letting it soak in. Don't try to hurry or the glaze will simply drip off onto the foil.
- Allow the cake to cool completely before cutting.
Notes
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Just made this cake and switched lemons with orange zest and juice. Turned out great and also had a beautiful crumb to it.
Hi Karima, Thanks for the excellent review! So glad to hear how well this recipe turned out for you (and the orange zest/juice sounds delicious!). We appreciate you taking the time to let us know!
I made this cake and it turned out prefect it was so light and fluffy . My family ask if I can make this cake all the time. The icing just puts the cake over the top.
Wonderful! Thanks for the review, Kina!
I have been looking for a recipe for lemon blueberry bourbon bundt cake like what is served at a local coffee shop, and I wonder if I would need to adjust any ingredients in order to add a little bit of bourbon?
Thank you. I love your recipes!!!!
Hi Susan, I would sub a ¼ cup of bourbon for ¼ cup of the buttermilk. You could also make a glaze with bourbon and powdered sugar and brush it on the cake after it's turned out of the pan.
Can you make this in a loaf pan if you do not have a bundt pan?
Hi Puneet, I would probably use two 8x5 loaf pans.
The recipe is probably good, but my word, having to scroll through so many pictures - not even gonna try to find the recipe. (Used keystrokes to get to the end of this page!)
Sadly, my cake was a fail. Not sure what went wrong. It fell and then stuck to the pan. Texture was not great, flavor OK> I'm sure this is on me, not the recipe. Just wish I knew what went wrong.
Oh Terri, I'm so sorry your cake did not turn out. That stinks, I hate wasting good ingredients. I can't really tell you what it was that went wrong but, believe me, I've had fails myself. Sometimes it's something small but it's enough to cause less than stellar results.
I had this same problem just now, I thought maybe Terri didn't get it in the oven fast enough, but I was cognizant of that. I have never ever actually had any cake fall before so I am very confused...given everyone else's results I'm assuming the fault is mine but it is frustrating. Great flavor though! I may try it again with half baking soda and half baking powder. I find soda alone in cakes to be tricksy since it's my understanding it activates once it hits the liquid and there isn't enough left for the rise in the oven. Thank you for the recipe in any case!
So sorry this didn't turn out for you Windflower. I'm not sure what could have gone wrong. There are 569 reviews of the cake over at Once Upon a Chef. I haven't gone through all of them but perhaps someone else had a similar problem and might have some advice. Here is the link: https://www.onceuponachef.com/recipes/lemon-buttermilk-pound-cake.html
It failed because of the 1 teaspoon of baking soda. Most recipes call for 1/2 teaspoon, but that is unnecessary as well. I made one with the 1/2 teaspoon of soda and it became frothy and spilled out of the pan as it was baking. I’ve been making cakes for a long time. My bunt pan was large enough. I use it all the time for other cakes. Try it again without the soda.
Thanks, Mary!
Not sure why it fell (old baking soda, too little or too much might do it) but it likely stuck to the pan because for whatever reason this recipe tells you to only grease the Bundt pan- not grease and flour it. Not sure why as the addition of flour does nothing to change the cake in a negative way, especially since you’re brushing it with lemon syrup. Next time check the dates and quantities of your rising agent, and try the grease and flour method.
I enjoyed the cake though I found it too lemony or rather not sweet enough. I've used zest and real fruit juice before but orange juice for example is much different than lemon juice. It's far more potent hence the need for additional sugar. I plan on making this again with adjustments.
It was very moist, flavorful and easy to make.
Thanks for your assessment Lynn!
Wow ,what a beautiful and delicious lemon cake. I will
Make this cake often .we are a family of good cakes.so I don't understand about free labels. But thank you for the recipe. Pauline
Glad you enjoyed this, Pauline! Regarding the labels, many of our recipes have free printable labels you can request and we will email them to you.
Could this be baked in two 6 cup bundt pans? If so , what temp and how long? There are just two of us here at the moment and one big cake could be a bad thing....in a good way! LOL
Hi Terry,
I know what you mean about not wanting to have a whole cake sitting around 🙂
I haven't tried making this cake with the two smaller pans, so I can't give you an exact answer. I would try it and just watch it carefully the first time, checking after 40-45 minutes and then continuing to check frequently until a cake tester comes out clean.
Just this past weekend I made this recipe, and baked it in 2 (6 cup each) bundt cake pans. They turned out great!! They are a wonderful size for giving as gifts.
I purchased the pans at Williams-Sonoma.
That's a great idea Lois! Thanks for sharing!
Did you use salted or unsalted butter?
Hi Jan,
I always use salted butter. I know that's against "the rules" but I think it tastes fresher and the salt is not that significant to make a huge difference.
What a gorgeous cake! I'd be quite thrilled to have more than one slice of it any time.
So Sad. I just baked this cake for a dinner party tomorrow night and it would NOT come out of the pan. Well, actually it DID come out but in pieces!! I was heartbroken. I have had this problem with Bundts before and have inconsistent results with removing them. I followed the instructions but this was still a fail for me. I am using a Nordic Bundt pan so not sure what I could do different next time. I always like to figure out what went wrong so that I learn from my mistakes. The cake is DELICIOUS (Well, I had to do SOMETHING with all those chunks left in the pan!) and I will serve it, but will cut the pieces in a back room somewhere and won't both putting in little flowers in the centre like you did. I have to laugh, but I was very near tears when I saw my cake. Do you have suggestions for nest time? I am giving it five stars as I believe this was a case of 'operator error'.
Hi Judi, so sorry about that. I am quite fanatical when I grease my Bundt pans. I spray them generously, then wipe the spray into all the cracks and crevices with a paper towel and then spray again. I've never had a problem. Hope that helps 🙂
I’ve always wipe my pans down with crisco butter flavored then sprinkle the pan with flour also to give it a crunchier crust and the flour helps it from sticking!
Thanks, Joan!
I've been on a lemon kick, too! Your Bundt cake sounds like a delicious, versatile dessert!
I've already made two of your cake recipes and they have both come out divine! They are so soft and so full of flavor. When I bake, I really love making lemon flavored things. I can't wait to try this one out.
Thanks Chelsea, this one is a winner!
I think you're going to love it Chelsea! Thanks for stopping by!
Hi!
Can this cake be frozen?
Yes, definitely, Catherine!
I made this lovely cake for Easter dinner's dessert and added a light blueberry sauce. It was very well received by everyone. I'm sure I'll make it again.
Gorgeous cake, Chris! There is nothing more delicious than a simple piece of lemon cake. And this just looks exquisite! I LOVE pansies. And you are right.....this is most definitely a show stopper! Hope you and your family have a wonderful Easter!
Is this a cake that can be made a day ahead?
Hi Tanya, yes this could be made a day ahead. You can also freeze it but it looses the crisp crust that's achieved with the glaze after it's thawed.
Thanks for your sweet, sweet comment Anne! Happy Easter too!
Just gorgeous, Chris! I'd love a nice slice of this cake for Easter dessert (and the leftovers for breakfast!). Hope you and your family have a wonderful Easter!
We think alike, don't we Laura! Hope your Easter was wonderful!
This is a perfect spring cake.I especially love the pansies on top. Kind of puts this cake over the top! Have a Happy Easter!
You too Abbe!
The flowers in the middle really complete this cake, it's gorgeous! And lemon is one of my favorite flavors, you can never go wrong with lemon cake!
Thanks for your sweet comment Sara! Enjoy!
This is a perfect pound cake Chris! It is beautiful and the flowers are a fabulous touch. Picture perfect and I know it must taste delicious.
Thanks Tricia! It is a real winner, and so easy to make!
I have this is in the oven baking right now. He has risen indeed! Thank you for proclaiming this wonderful truth along with your recipe!
You're so welcome Mindy! Have a wonderful Easter celebration honoring our Lord, Jesus Christ!
Beautiful as always Chris --- I love the little vase idea --- I'm going to steal it 😉
Steal away, Sue!
I'm a lemon freak, so we get stuck on lemon at our house a lot, too. And always glad when we do! Can't get enough of it. Couldn't get enough of this cake, either. Such a nice, simple recipe. Bet the flavor on this is awesome! Super stuff -- thanks.
Thanks so much John! It has such a deep lemon flavor - very hard to eat one slice!
Oh my gosh, Chris, such a perfectly gorgeous cake for Easter - or any special occasion. I love bundt cakes and this pretty dessert will be the hit on an Easter menu.
Your photos always knock me over!
Thanks Robyn! Scott and I had a lot of fun styling and shooting this one!
I've never heard of baking spray Chris I wonder if we have it here. What a beautiful cake! Have a wonderful Easter x
Thanks Claire, it's usually in the baking aisle; a lot of times next to other pan sprays, like olive oil spray.
I have such a sweet tooth and I am really trying....reading your post makes it harder! But, I have pinned it for a later time.
Sorry about that Kate! 🙂 Enjoy!
Simply beautiful!
Thanks Marisa! Scott had fun shooting this one! It looked great from any angle!
He takes great shots and surprises you w/ Bundt pans?
Happy Easter..
and the cake looks diivine.
Having lots of trouble lately commenting:( Did you add something?
Sorry to ask...
Ha Ha Monique! For forty years, he has brought home kitchen goodies as surprises. I'm going to keep him!
Absolutely beautiful, Chris! It's Spring on a plate and would be perfect for Easter brunch or dinner 🙂
It's such a great go-to cake anytime Jennifer! Happy Easter!
looks and sounds divine!
Thanks Betty!
Beautiful post and yummy cake! He is risen indeed! Happy Easter to you and your family!
Thanks Elizabeth! It's such an amazing day to reflect on what Christ has done, isn't it?
How beautiful! I've done that same little vase trick with an angel food cake too. Of course you need long-stemmed flowers such as daffodils 😉 The crumb looks so moist and delicious!
And it tastes as good as it looks Susan! I love your daffodil idea!
You bake so well! Lemon and buttermilk...simple yet great flavour, Chris.
Thanks Angie! They really do compliment each other!
Love the addition of the flowers. What a great Easter centerpiece. Going to try to make this gluten free this weekend for the celiacs in the family.
Happy Easter to you and yours!
And to you too Paula!
I love to make bundt cakes, they are so easy, yet so magical! Always bring ohs and ahs, and with your clever idea of the vase in the middle, what a statement! I can't wait to try this Chris, Thanks!
I love things that make the food look so special and delicious - and simple is wonderful!
Oh how tasty this looks. Plus it is beautiful!! I love lemon and it would be dangerous for me to have this cake. However, I know it would freeze but I can thaw a piece in the microwave quicker than I need too. HAHAHA!! I think this is the first pound cake I have seen with only 3 eggs. I do love buttermilk in cake.
I really can't imagine the time frame you had to do this. I too would have been a nervous wreck trying to do this that fast.
Ha Ha Charlotte! Necessity is the mother of invention right?
Hi Chris, this is perfection, I am still trying to decide what to put on the table for Easter lunch, this will take care of dessert. You are a lifesaver, this looks amazing!!!
Thanks for your very sweet comment Cheri! How about one of the Cafe's quiches?
We really enjoy your recipes! Thank you so much & our family thanks you!!
From Thankful Canadians!!!
What a sweet, wonderful comment Maureen! Happy Easter!
Did I read this right? You only had TWO hours to come up with a cake (from choosing it, gathering the ingredients etc etc) - and you made this masterpiece?
Well it would take me one hour hyperventilating, then I would make everyone's life around me miserable... and probably end up by grabbing a cake at the grocery store... 😉
congrats on a fantastic job!
Haha, you're so funny Sally 🙂 I did make it in two hours but it didn't look this pretty. I had no time to do the flower thing and since it was still warm when we ran out the door, they would have wilted. But everyone loved it and it did get gobbled up!
Please check the amount on the butter--2 what? Thanks. I am excited to try this beautiful cake!
Thanks Erma! We added that information to the recipe.
Is it 2 sticks of butter? Can't wait to try this!!
Just saw the change...Thanks again!
I never met a bundt cake that I didn't like and you sure captured my attention with this one. Lemon and buttermilk is a fascinating combination and I love applying the glaze to a warm cake. I think you should make another so Scott can have his fill!
He's smiling as he reads this comment Sandra, I think you just made a friend for life!
Is this 2 sticks of butter?
Yes it is Sherry.
Chris - this cake is simply gorgeous! And ooh so lip-smakingly flavorful! And I love the idea of a vase with colorful flowers in the middle of the cake - makes it look so regal!
And so simple too Shashi!