Lemon-Buttermilk Pound Cake Recipe
Lemon-Buttermilk Pound Cake Recipe photo by Taste of Home
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Lemon-Buttermilk Pound Cake Recipe

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Here’s the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. —Marianna King, Gastonia, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours + cooling
MAKES: 12-16 servings


  • 1 cup shortening
  • 1/2 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon peel

Nutritional Facts

1 slice: 458 calories, 19g fat (7g saturated fat), 69mg cholesterol, 204mg sodium, 66g carbohydrate (44g sugars, 1g fiber), 5g protein.


  1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
  3. Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper.
  4. In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes.
  5. Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely. Yield: 12-16 servings.
Originally published as Lemon-Buttermilk Pound Cake in Country June/July 2006, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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cbcolvert User ID: 7788993 81929
Reviewed May. 15, 2014

"This was a great cake and very easy to make."

yolanda1212 User ID: 7076367 91230
Reviewed Jan. 10, 2013

"This recipe was wonderful! I made this cake for my very critical grandmother and kids and got two thumbs up! It didn't last 24hrs!"

Gina J User ID: 4930398 164147
Reviewed Nov. 13, 2011

"I have made this recipe many times and my family and friends never get tired of it. The lemon sauce makes this cake moist and gives it a nice tangy lemon taste."

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