Zingy Lemon Buttermilk Pound Cake Recipe
Prep Time:
30 minutes
Cook Time:
45 minutes
Servings:
8 Slices
Ingredients
  • 1 ⅔ cups all-purpose flour, plus extra for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup softened butter, plus extra for the greasing
  • 1 ¼ cups granulated sugar, divided
  • 3 medium eggs, room temperature
  • 4 tablespoons lemon zest, plus extra to decorate
  • ¼ cup + 5 tablespoons lemon juice, divided
  • ⅓ cup buttermilk
  • 1 ¼ cups confectioners' sugar
Directions
  1. Preheat the oven to 350 F and grease an 8-inch loaf tin.
  2. In a medium-sized bowl, sift the flour and whisk in the baking powder and salt. Set to one side.
  3. In a large bowl or stand mixer, beat the butter and 1 cup of granulated sugar for 3 to 4 minutes, until it is pale and fluffy.
  4. Beat in the eggs until they are fully incorporated, and then fold in the lemon zest.
  5. Mix 2 tablespoons of lemon juice into the buttermilk, and then alternate between folding the flour mixture and the buttermilk mixture into the cake batter, until everything is combined.
  6. Pour the cake batter into the prepared loaf tin and bake for 45 minutes, until the cake is golden in color and springs back to the touch.
  7. Allow the cake to cool for 10 minutes before removing it from the baking tin and setting it on a wire cooling rack over a baking tray.
  8. To make the syrup, combine ¼ cup granulated sugar with ¼ cup lemon juice in a small saucepan. Heat the saucepan on low-medium heat and keep stirring until all of the sugar has dissolved.
  9. Using a wooden or metal skewer, prick the top of the cake and then feed the warm syrup into the sponge until it has all been used up. Allow the cake to cool completely.
  10. To ice the cake, mix together the confectioners' sugar with 3 tablespoons of lemon juice, until a thick, smooth icing has formed. Drizzle this over the top of the cooled cake, allowing it to drip over the sides. Decorate the cake with any remaining lemon zest.