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
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.
Adapted from Once Upon a Chef