Description

This classic buttermilk pound cake features a dense, velvety crumb achieved through a traditional long-creaming method. Finished with a double-layered citrus glaze, it offers a bright, refreshing flavor that is perfect for any occasion.

Ingredients

1 1/2 cups unsalted butter, softened
3 cups white granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons lemon extract
2 cups confectioners’ sugar
3 tablespoons fresh lemon juice
1 tablespoon unsalted butter, softened
1 tablespoon fresh lemon zest

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a fluted tube pan.
In a medium bowl, sift together the all-purpose flour, salt, and baking soda.
In a separate large bowl, use an electric mixer to beat the softened butter and white sugar for exactly 10 minutes until the mixture is pale and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Alternate adding the flour mixture and the buttermilk into the batter, beginning and ending with the flour; mix just until combined.
Stir in the lemon extract, then pour the batter into the prepared pan.
Place the pan in the oven and immediately reduce the temperature to 325°F (165°C).
Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Whisk together the confectioners’ sugar, lemon juice, softened butter, and lemon zest, then pour half over the warm cake and the remaining half after 20 minutes.

Notes

For the best results, use a kitchen timer to ensure you cream the butter and sugar for the full 10 minutes, as this provides the necessary aeration for the cake to rise without baking powder. Always measure your flour using the spoon-and-level method to prevent the cake from becoming too dry or heavy.

Prep Time: 20 mins
Cook Time: 1 hour 15 mins
Category: Dessert
Method: Baking
Cuisine: American