There’s something timeless and comforting about a homemade pound cake cooling on the kitchen counter. This Old-Fashioned Lemon Buttermilk Pound Cake brings together everything people love about classic Southern-style baking — a rich buttery crumb, bright fresh lemon flavor, and a sweet citrus glaze that drips beautifully over every slice.
This cake feels like the kind of recipe passed down through generations, made for family gatherings, holidays, Sunday dinners, or quiet afternoons with coffee. The buttermilk gives the cake an incredibly tender texture while the lemon adds freshness that keeps every bite light, vibrant, and completely irresistible.
Flavor & Texture Highlights
This pound cake is rich, buttery, and perfectly moist with a soft dense crumb that melts in your mouth. Fresh lemon juice and zest brighten the flavor beautifully, while the sweet lemon glaze adds the perfect finishing touch with a delicate citrus sweetness.
Jump to Section
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make It
- Expert Tips
- Storage & Reheating
- What to Serve With
- Frequently Asked Questions
- Recipe
Why You’ll Love This Recipe
- Rich buttery old-fashioned flavor
- Perfectly moist and tender texture
- Bright fresh lemon flavor throughout
- Beautiful for holidays and gatherings
- Classic homemade Southern-style cake
- Even better the next day
What You’ll Need to Make This Recipe
Butter and shortening work together to create the perfect balance of rich flavor and tender texture. The combination helps give the cake its classic old-fashioned crumb.
Fresh lemon zest and lemon juice bring bright citrus flavor that keeps the cake tasting fresh and balanced instead of overly heavy.
Buttermilk adds moisture and softness while also helping create that delicate velvety texture pound cakes are known for.
The simple lemon glaze adds extra sweetness and a beautiful glossy finish that makes the cake feel extra special.
Exact ingredient measurements can be found in the recipe card below.
How to Make Old-Fashioned Lemon Buttermilk Pound Cake Step by Step
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10 to 12-cup Bundt or tube pan to help the cake release cleanly after baking.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter, shortening, and granulated sugar until very light and fluffy. This step takes about 5 to 6 minutes and helps create the cake’s soft texture.
Step 3: Add the Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract if using. The batter will smell bright, buttery, and wonderfully fresh.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 5: Mix the Batter
Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.
Mix gently just until combined. Avoid overmixing so the cake stays soft and tender.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
The cake should be beautifully golden with a rich buttery aroma filling the kitchen.
Step 7: Cool and Glaze
Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
Whisk together the powdered sugar, lemon juice, and lemon zest until smooth, then drizzle the glaze generously over the cooled cake.
Expert Tips
- Use room temperature ingredients for the smoothest batter.
- Cream the butter and sugar thoroughly for the best texture.
- Do not overmix once the flour is added.
- Fresh lemon juice and zest give the brightest flavor.
- Let the cake cool completely before glazing.
How to Store and Reheat It
Store the pound cake covered at room temperature for up to 4 days or refrigerate for up to 1 week.
The flavor often becomes even richer and more moist the following day.
You can also freeze slices individually for up to 2 months.
What to Serve With
This lemon pound cake pairs beautifully with coffee, hot tea, fresh berries, whipped cream, or vanilla ice cream.
For an elegant dessert, serve slices with strawberries and a dusting of powdered sugar.
Frequently Asked Questions
Can I use only butter instead of shortening?
Yes, but the shortening helps create the classic tender texture that old-fashioned pound cakes are known for.
Why is buttermilk important?
Buttermilk adds moisture and creates a soft, delicate crumb while balancing the sweetness beautifully.
Can I make this cake ahead of time?
Absolutely. Pound cake often tastes even better the next day after the flavors settle together.
How do I keep the cake from sticking?
Grease and flour the pan very thoroughly, especially around detailed Bundt pan edges.
Old-Fashioned Lemon Buttermilk Pound Cake
Prep Time: 25 minutes
Bake Time: 85 minutes
Total Time: 1 hour 50 minutes
Servings: 12 servings
Calories: 620 kcal per serving
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 tablespoon vanilla extract
- ½ teaspoon lemon extract (optional)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
For the Lemon Glaze:
- 1½ cups powdered sugar
- 2 to 3 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 325°F (163°C) and grease and flour a Bundt or tube pan.
- Cream butter, shortening, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, vanilla extract, and lemon extract if using.
- In another bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients alternately with buttermilk, beginning and ending with flour.
- Mix just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 75 to 85 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk glaze ingredients together until smooth.
- Drizzle glaze over the cooled cake before serving.
Notes
For extra lemon flavor, garnish the finished cake with additional fresh lemon zest before serving.
Final Thoughts
This Old-Fashioned Lemon Buttermilk Pound Cake is everything a classic homemade dessert should be — rich, buttery, moist, and filled with bright citrus flavor. It’s the kind of timeless recipe that feels comforting, elegant, and deeply nostalgic all at once. Whether served for celebrations or quiet afternoons at home, this beautiful lemon pound cake is always worth baking.