The first time I made this Lemon Buttermilk Pound Cake, my kitchen was filled with the brightest, sunniest aroma. The sharp, clean scent of fresh lemon zest mixed with the rich, comforting smell of butter and sugar creaming together. As it baked, that golden crust formed and the entire house smelled like a cozy bakery with a citrusy twist. Waiting for it to cool was pure torture, but that first slice—dense, moist, and bursting with tangy lemon flavor—was worth every second. It was the perfect balance of sweet and tart, and it’s been my go-to cake for every spring gathering since.
Why You’ll Love This Recipe
You’ll love this recipe because it’s the ultimate simple, elegant cake. It’s incredibly moist and tender from the buttermilk, with a dense, velvety crumb that holds up beautifully. The lemon flavor is bright and refreshing, not overpowering. It requires no fancy frosting or decorations to be spectacular—just a simple dusting of powdered sugar or a quick glaze lets the classic flavors shine. It’s a foolproof crowd-pleaser that feels special enough for a party but easy enough for a Sunday afternoon.(See the ingredients in the next page below…)