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Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Award-winning lemon buttermilk cake with triple the lemon flavor in every bite.
Ingredients:
  • 3.5 cups all-purpose flour
  • 2.5 cups white sugar
  • 1.5 cups unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 2 cups confectioners' sugar
  • 0.25 cup lemon juice
  • 2 tablespoons unsalted butter, softened
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a fluted tube pan (such as Bundt) by greasing and flouring it.
  • In a bowl, combine and sift the flour, salt, and baking soda.
  • Cream sugar and butter together in a bowl with an electric mixer for 10 minutes until light and fluffy. Beat in eggs one at a time, ensuring each is well incorporated. Add flour mixture in three parts, alternating with buttermilk, and ending with the flour mixture, beating well after each addition. Finally, stir in lemon extract and pour batter into the prepared pan.
  • Put in the hot oven and promptly lower the temperature to 325 degrees F (165 degrees C). Bake for 60 to 75 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • After baking, let it cool in the pan for 10 minutes. Gently tap and shake the pan to loosen the cake. Invert it onto a wire rack set over parchment paper.
  • Prepare a delectable glaze by combining confectioner's sugar, lemon juice, butter, and lemon zest in a bowl, then blend with an electric mixer until velvety smooth.
  • Drizzle half of the glaze over the warm cake. Allow it to cool for 20 minutes before drizzling the rest of the glaze on top.

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