Lemon Buttermilk Pound Cake

This Lemon Buttermilk Pound Cake is the first dessert I’ve posted. What is wrong with me?? I love dessert. I love pound cake. I love anything lemon. And, I had some buttermilk that I needed to use up, so this was the perfect recipe. You can find other buttermilk recipes here and here.

The recipe called for a glaze on the top, but I opted to stick with just a dusting of powdered sugar. That way you don’t even need a plate and fork, it’s kind of a grab and go dessert.

I’ve been photographing most of my images in the evening when it’s a little too dark to shoot natural light, but I shot this early enough in the afternoon with the sun streaming through my kitchen door. From now on I’m cooking dinner early in the day so I can shoot natural light. I forgot how much I love it!! Of course, maybe the freshness of the lemon and daffodils helped to make this extra cheery! I’m seriously ready for summer and bbq’s and lemonade after these pictures. 

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Lemon Buttermilk Pound Cake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Author Joy in Every Kitchen

Ingredients

• 1/2 lb butter 2 cubes (room temp)
• 2 cups sugar
• 2 1/2 cup all-purpose flour
• 2 tsp baking powder
• 4 large eggs
• 3 egg yolks
• 1/2 cup buttermilk
• 1 TBSP freshly grated lemon zest
• 1 1/2 TBSP fresh squeezed lemon juice
• 1 tsp vanilla extract

Instructions

• Preheat oven to 325*
• Butter and flour a 10" bundt pan.
• Using a Kitchenaid or hand mixer combine butter, sugar, vanilla, and 4 whole eggs until well creamed.
• Slowly add in flour and baking powder.
• Whisk the egg yolks, zest, and buttermilk together, then slowly add mixture to rest of batter.
• Mix until well blended.
• Pour batter into prepared bundt pan.
• Bake at 325* for 1 hour or until thin knife inserted into center of cake comes out clean.
• Cool in pan on wire rack.
• Remove from pan and dust with powdered sugar.