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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
Tricia @ Saving room for dessert says
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.
Chris Scheuer says
Thanks Tricia! It is a real winner, and so easy to make!
Mindy says
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!
Chris Scheuer says
You're so welcome Mindy! Have a wonderful Easter celebration honoring our Lord, Jesus Christ!
sue|theviewfromgreatisland says
Beautiful as always Chris --- I love the little vase idea --- I'm going to steal it 😉
Chris Scheuer says
Steal away, Sue!
John/Kitchen Riffs says
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.
Chris Scheuer says
Thanks so much John! It has such a deep lemon flavor - very hard to eat one slice!
Robyn @ Simply Fresh Dinners says
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!
Chris Scheuer says
Thanks Robyn! Scott and I had a lot of fun styling and shooting this one!
Claire Cameron says
I've never heard of baking spray Chris I wonder if we have it here. What a beautiful cake! Have a wonderful Easter x
Chris Scheuer says
Thanks Claire, it's usually in the baking aisle; a lot of times next to other pan sprays, like olive oil spray.
Kate says
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.
Chris Scheuer says
Sorry about that Kate! 🙂 Enjoy!
Marisa @ Marisa's Italian Kitchen says
Simply beautiful!
Chris Scheuer says
Thanks Marisa! Scott had fun shooting this one! It looked great from any angle!
Monique says
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...
Chris Scheuer says
Ha Ha Monique! For forty years, he has brought home kitchen goodies as surprises. I'm going to keep him!
Jennifer @ Seasons and Suppers says
Absolutely beautiful, Chris! It's Spring on a plate and would be perfect for Easter brunch or dinner 🙂
Chris Scheuer says
It's such a great go-to cake anytime Jennifer! Happy Easter!
Betty says
looks and sounds divine!
Chris Scheuer says
Thanks Betty!
Elizabeth says
Beautiful post and yummy cake! He is risen indeed! Happy Easter to you and your family!
Chris Scheuer says
Thanks Elizabeth! It's such an amazing day to reflect on what Christ has done, isn't it?
Susan says
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!
Chris Scheuer says
And it tastes as good as it looks Susan! I love your daffodil idea!
Angie@Angie's Recipes says
You bake so well! Lemon and buttermilk...simple yet great flavour, Chris.
Chris Scheuer says
Thanks Angie! They really do compliment each other!
Paula Graff says
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!
Chris Scheuer says
And to you too Paula!
Jenna says
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!
Chris Scheuer says
I love things that make the food look so special and delicious - and simple is wonderful!
Charlotte Moore says
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.
Chris Scheuer says
Ha Ha Charlotte! Necessity is the mother of invention right?
cheri says
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!!!
Chris Scheuer says
Thanks for your very sweet comment Cheri! How about one of the Cafe's quiches?
Maureen Brunelle says
We really enjoy your recipes! Thank you so much & our family thanks you!!
From Thankful Canadians!!!
Chris Scheuer says
What a sweet, wonderful comment Maureen! Happy Easter!
SallyBR says
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!
Chris Scheuer says
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!
Erma Jones says
Please check the amount on the butter--2 what? Thanks. I am excited to try this beautiful cake!
Chris Scheuer says
Thanks Erma! We added that information to the recipe.
Deb says
Is it 2 sticks of butter? Can't wait to try this!!
Deb says
Just saw the change...Thanks again!
Sandra says
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!
Chris Scheuer says
He's smiling as he reads this comment Sandra, I think you just made a friend for life!
Sherry Swanner says
Is this 2 sticks of butter?
Chris Scheuer says
Yes it is Sherry.
Shashi at RunninSrilankan says
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!
Chris Scheuer says
And so simple too Shashi!