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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!
- 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
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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.
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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
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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.
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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.
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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.
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Transfer the batter to the prepared bundt pan and smooth the top.
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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.
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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.
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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.
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Allow the cake to cool completely before cutting.
Adapted from Once Upon a Chef
Puneet says
Can you make this in a loaf pan if you do not have a bundt pan?
Chris Scheuer says
Hi Puneet, I would probably use two 8x5 loaf pans.
Lizzie says
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!)
Terri W says
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.
Chris Scheuer says
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.
Windflower says
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!
Chris Scheuer says
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
Mary says
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.
Chris Scheuer says
Thanks, Mary!
Lynn says
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.
Chris Scheuer says
Thanks for your assessment Lynn!
Pauline Jarvis says
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
Lindsay @ The Café Sucre Farine says
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.
Terry says
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
Chris Scheuer says
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.
Lois says
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.
Chris Scheuer says
That's a great idea Lois! Thanks for sharing!
Jan Meyer says
Did you use salted or unsalted butter?
Chris Scheuer says
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.
Denise Browning says
What a gorgeous cake! I'd be quite thrilled to have more than one slice of it any time.
Judi says
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'.
Chris Scheuer says
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 🙂
Joan says
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!
Chris Scheuer says
Thanks, Joan!
Liz says
I've been on a lemon kick, too! Your Bundt cake sounds like a delicious, versatile dessert!
Chelsea says
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.
Chris Scheuer says
Thanks Chelsea, this one is a winner!
Chris Scheuer says
I think you're going to love it Chelsea! Thanks for stopping by!
Catherine says
Hi!
Can this cake be frozen?
Chris Scheuer says
Yes, definitely, Catherine!
Peggi Yacovissi says
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.
Anne@ASaladForAllSeasons says
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!
Tanya says
Is this a cake that can be made a day ahead?
Chris Scheuer says
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.
Chris Scheuer says
Thanks for your sweet, sweet comment Anne! Happy Easter too!
Laura (Tutti Dolci) says
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!
Chris Scheuer says
We think alike, don't we Laura! Hope your Easter was wonderful!
Abbe @ This is How I Cook says
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!
Chris Scheuer says
You too Abbe!
Sara says
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!
Chris Scheuer says
Thanks for your sweet comment Sara! Enjoy!