Variations
- Blueberry Lemon Version: Fold 1 cup fresh blueberries lightly coated in flour into the finished batter before baking for pops of fruit and color.
- Extra Lemon Punch: Add a little lemon extract along with the vanilla for a stronger lemon “explosion” without changing the texture.
- Cream Cheese Variation: Replace 1/2 cup of the butter with 1/2 cup cream cheese for an even denser, richer crumb and a slight tang, similar to cream cheese pound cakes.
- Lemon Coconut Pound Cake: Fold in about 1/2 cup shredded coconut for a subtle tropical twist that pairs well with lemon.
Cooking Notes and Tips
For the classic pound cake structure—firm yet moist with a tight crumb—all ingredients should be at room temperature; this helps the fat and liquids emulsify properly and prevents curdling or uneven texture. Baking at 325°F instead of a higher temperature allows the cake to bake through evenly with less doming and cracking, which is especially helpful in a tall bundt.
To store, keep the cooled, glazed cake in an airtight container at room temperature for 3–4 days, or wrap slices well and freeze for longer storage. The buttermilk and butter help the cake stay moist even after a day or two, making it great for make‑ahead brunches or dessert spreads.