Menu
Lemon-Blueberry Pound Cake Lemon-Blueberry Pound Cake
Lemon Pound Cake Lemon Pound Cake
Baked Lemon Pound Cake Baked Lemon Pound Cake
Buttermilk Pound Cake Buttermilk Pound Cake
Lemon Sour Cream Pound Cake Lemon Sour Cream Pound Cake
Almond-Lemon Pound Cake Almond-Lemon Pound Cake
Makeover Lemon Pound Cake Makeover Lemon Pound Cake
Easy Lemon Pound Cake Easy Lemon Pound Cake
Butter Pound Cake Butter Pound Cake
Lemon Pecan Pound Cake Lemon Pecan Pound Cake
Lemon Pound Cake Muffins Lemon Pound Cake Muffins
Lemon Cake Lemon Cake
Buttermilk Lemon Pie Buttermilk Lemon Pie
Blueberry-Peach Pound Cake Blueberry-Peach Pound Cake
Lemon Bundt Cake Lemon Bundt Cake
Lemon Custard Cake Lemon Custard Cake
Cranberry-Orange Pound Cake Cranberry-Orange Pound Cake
Lemon Layer Cake Lemon Layer Cake
Blueberry Sour Cream Pound Cake Blueberry Sour Cream Pound Cake
German Butter Pound Cake German Butter Pound Cake

Lemon-Buttermilk Pound Cake

3 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 1-1/4 hours + cooling

Makes

16 servings

Updated: Sep. 30, 2022
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
Lemon-Buttermilk Pound Cake
Lemon-Buttermilk Pound Cake Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup shortening
  • 1/2 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs, room temperature
  • 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
  • LEMON SAUCE:
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon zest

Directions

  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 in 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.

Nutrition Facts

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