Dessertscarlsbadcravings5.0
Buttermilk Lemon Pound Cake
This lemon pound cake recipe is rich, buttery, tender and most importantly, packed with bright lemon flavor! It’s essentially a butter poke cake spiked with lemon juice and lemon zest in the batter then infused with luscious lemon butter syrup that soaks through the cake and finally it’s smothered with an irresistible cream cheese lemon glaze. This tender lemon Bundt cake is easy to make and tastes even better the next day – perfect for stress free entertaining or holidays (like Easter!). Tips and tricks, Step-by-Step Photos, How to Make Ahead, How to Freeze all included!
👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- measuring cup
- saucepan
- knife
- mixing bowl
📝 Preparation Steps
1
FOR THE CAKE
2
Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 10-inch (12-cup) Bundt pan (I also sugar the pan.) Please see Notes.
3
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
(3 sticks) unsalted butter, (softened )24 tablespoonsbaking powder1 teaspoonsalt1 teaspoonunsalted butter3 tablespoonspinch of salt
4
Whisk buttermilk with 2 tablespoons lemon juice, 2 tablespoons lemon zest and 1 tablespoon vanilla in a liquid measuring cup; set aside.
(3 sticks) unsalted butter, (softened )24 tablespoonsfresh lemon juice2 tablespoonslemon juice2 tablespoons-4 tablespoons lemon juice3grated lemon zest, packed2 tablespoons
5
Add butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-high speed for at least ⏱️ 3-4 minutes (no less!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and add eggs, one at a time, beating just until the yellow disappears after each egg.
(3 sticks) unsalted butter, (softened )24 tablespoonslarge eggs (at room temperature)5
6
Reduce speed to low and gradually add flour mixture to butter mixture in thirds, alternately with buttermilk mixture in between each third. Beat just until combined, giving the batter a final stir by hand to get any flour at the bottom.
7
Transfer batter to the prepared Bundt pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake at 325 degrees F until a wooden pick inserted near the center of cake comes out with a few crumbs, ⏱️ 55- 70 minutes.
8
Place cake on a wire rack and let rest ⏱️ 5 minutes then poke holes all over the cake, going about ¾ of the way down using the thin end of a chopstick. You may also use the back of a utensil or a skewer, but you’ll want wiggle it around so the holes become larger.
9
FOR THE LEMON BUTTER SYRUP
10
Immediately after poking holes in the cake, make the Lemon Butter Syrup. Add sugar, butter, lemon juice, water and salt to a medium saucepan. Heat on low until the butter is melted, stirring occasionally. Cook until the sugar is mostly dissolved, without letting the mixture boil, then stir in the vanilla.
(3 sticks) unsalted butter, (softened )24 tablespoonsfresh lemon juice2 tablespoonslemon juice2 tablespoons-4 tablespoons lemon juice3water1 tablespoonsalt1 teaspoonunsalted butter3 tablespoonspinch of salt
11
Slowly pour or spoon the Syrup all over the bottom of the cake (which is currently the top), moving slowly so it has time to seep into the holes. Tilt the cake as needed so the syrup doesn't run over the edges of the cake or it will act like glue in the pan. Brush any extra glaze into the holes.
12
Let the cake cool for ⏱️ 15 minutes (no longer or the glaze can stick and harden like glue) then run a knife around the edges of the cake, shake a few times until loose then invert the cake onto a plate or cake stand. Take note that if you have extra glaze on the bottom of the cake, you should invert the cake onto a parchment paper lined plate otherwise it can stick to the plate when serving.
13
Let the cake cool to room temperature before adding the Glaze in the next step. You can also tightly wrap the cooled cake in plastic wrap and store at room temperature then add the Glaze the next day.
14
FOR THE CREAM CHEESE LEMON GLAZE
15
In a large mixing bowl, beat cream cheese, powdered sugar and 3 tablespoons lemon juice until smooth. Taste and add additional lemon juice if you would like a tangier glaze. Drizzle the Glaze all over the cake, letting it drip down the sides. Enjoy!
(3 sticks) unsalted butter, (softened )24 tablespoonspowdered sugar, (sifted)2 cupsfresh lemon juice2 tablespoonslemon juice2 tablespoons-4 tablespoons lemon juice3
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