Buttermilk Lemon Pound Cake
A moist, flavorful lemon pound cake with a tender crumb, featuring bright lemon notes complemented by buttermilk, perfect for dessert or teatime indulgence.
Ingredients
Instructions
- Mix flour, soda, and salt; set aside.
- Mix buttermilk and lemon flavor; set aside.
- Cream Crisco and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Alternate adding flour mixture and buttermilk mixture, beating until smooth after each addition.
- Beat egg whites until stiff, then carefully fold into the batter.
- Pour batter into a greased and floured 9-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 40 minutes.
- Leave in pan for 15 minutes after baking.
- Turn out onto a plate and cover.
Tips & Substitutions
For a richer flavor, consider using fresh lemon zest alongside the lemon flavor. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Ensure that your eggs are at room temperature for better incorporation into the batter, which helps achieve a lighter texture.
Serving Suggestions
This Buttermilk Lemon Pound Cake is delightful served plain, but you can elevate it with a drizzle of lemon glaze or a dusting of powdered sugar. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. It also makes a great accompaniment to afternoon tea or coffee, enhancing any gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, let thaw at room temperature, then warm in a low oven for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Lemon Pound Cake contains roughly 252 calories, with 6g protein, 48g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 547mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter for a richer flavor. Just make sure to cream the butter and sugar together until light and fluffy, similar to how you would with Crisco. The cake's texture may vary slightly, but it will still be delicious.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for an additional 5-10 minutes and check again.
Can I make this cake ahead of time?
Absolutely! This pound cake can be made a day in advance, as the flavors develop and improve overnight. Just store it properly at room temperature. If you're serving it later, you may want to reheat it slightly before serving for the best taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).