This Lemon Buttermilk Pound Cake bakes up tall, moist, and buttery with a tight, fine crumb and a bright lemon glaze that soaks into every ridge of the bundt. Fresh lemon juice, zest, and tangy buttermilk give it a clean citrus flavor that tastes like spring but feels rich and comforting enough for any celebration.
Why You’ll Love This Lemon Buttermilk Pound Cake
This cake gives you classic, old‑fashioned pound cake texture—firm yet tender and velvety—without being dry or heavy. The combination of room‑temperature butter, eggs, and buttermilk plus a lower baking temperature at 325°F helps the batter emulsify and rise evenly with minimal cracking.
The lemon flavor comes from multiple layers: zest and juice in the batter and more lemon in the glaze. That means you get lemon in every bite instead of just on the surface, and the glaze adds a sweet‑tart finish that makes slices look glossy and bakery‑worthy.