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Preheat oven to 325°F (165°C)
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Grease and flour a bundt pan or loaf pan thoroughly
Pound cakes bake slowly, so a lower temperature ensures even cooking without drying.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl:
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Beat butter and cream cheese together until smooth
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Gradually add sugar and beat for 4–5 minutes until light and fluffy
This step is critical—it incorporates air into the batter, creating a tender texture.
Step 3: Add Eggs One at a Time
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Add eggs one at a time, mixing well after each addition
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Scrape down the bowl as needed
Room-temperature eggs blend more smoothly and prevent curdling.
Step 4: Add Flavorings
Mix in:
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Lemon juice
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Lemon zest
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Vanilla extract
At this stage, the batter should smell intensely lemony—this is exactly what you want.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together:
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Flour
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Baking powder
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Salt
Step 6: Alternate Dry Ingredients and Buttermilk
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Add flour mixture to batter in three parts
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Alternate with buttermilk
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Begin and end with flour
Mix on low speed just until combined. Overmixing will make the cake dense.
Step 7: Bake
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Pour batter into prepared pan
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Smooth the top
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Bake for 75–90 minutes, depending on pan size
The cake is done when:
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A toothpick inserted comes out clean
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The top is golden and slightly cracked
Step 8: Cool Properly
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Cool in pan for 15 minutes
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Invert onto a wire rack
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Cool completely before glazing
Cooling is essential for proper structure and glaze adhesion.
How to Make the Lemon Glaze
In a small bowl:
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Whisk powdered sugar with lemon juice
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Adjust consistency (thick but pourable)
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Stir in lemon zest if desired
Drizzle glaze over cooled cake and allow it to set for 10–15 minutes.
Flavor Variations You’ll Love
Lemon Blueberry Pound Cake
Fold 1½ cups fresh or frozen blueberries (tossed in flour) into the batter.
Lemon Strawberry Pound Cake
Serve slices topped with macerated strawberries and whipped cream.
Lemon Coconut Pound Cake
Add 1 cup shredded coconut and substitute coconut milk for buttermilk.
Lemon Almond Pound Cake
Replace vanilla with almond extract and top with sliced almonds.
Common Mistakes to Avoid
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Overmixing: Leads to a tough cake
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Cold ingredients: Prevent proper emulsification
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Overbaking: Dries out the crumb
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Skipping glaze timing: Warm cake absorbs glaze unevenly
Storage and Make-Ahead Tips
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Room temperature: Store covered for up to 3 days
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Refrigerator: Keeps up to 7 days (bring to room temp before serving)
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Freezer: Wrap tightly and freeze up to 3 months
This cake actually tastes better the next day as flavors deepen.
Serving Suggestions
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With fresh strawberries or raspberries
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Alongside coffee or tea
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With vanilla ice cream or whipped cream
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As a brunch centerpiece
Why This Lemon Buttermilk Pound Cake Is SEO-Worthy
This recipe consistently ranks well because it matches popular search intent:
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“Moist lemon pound cake”
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“Buttermilk pound cake recipe”
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“Lemon cream cheese pound cake”
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“Southern lemon pound cake”
It delivers flavor, texture, reliability, and versatility, making it a repeat favorite for home bakers.
Final Thoughts
This Lemon Buttermilk Pound Cake is more than just a dessert—it’s a dependable, crowd-pleasing classic that works for every occasion. The balance of tangy lemon, creamy richness, and soft crumb makes it unforgettable, whether you’re baking for family, guests, or simply yourself.
Once you try it, this cake will earn a permanent place in your recipe collection.
🍋 Bake it once, and you’ll crave it forever.
