Lemon-Buttermilk Pound Cake with all purpose flour CJFM

Servings: One 10-inch bundt cake, about 16 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour 5 Minutes
Total Time: 1 Hour 30 Minutes, plus about 1 hour cooling time

Ingredients Lemon-Buttermilk Pound Cake

For the Cake

- 3 cups all purpose flour cj-sc, spooned into measuring cup and leveled-off with a knife, plus more for the pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2-1/4 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk (low fat is fine)
- 2 tablespoons grated lemon zest, packed (note: you'll need 4-5 large lemons for the entire recipe)
- 2 tablespoons fresh lemon juice

For the Syrup

- 1/3 cup water
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice

For the Glaze

- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, packed
- 1 teaspoon unsalted butter, melted

Instructions Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Begin by spraying a 10-inch bundt pan (12 cup capacity) with nonstick cooking spray. Sprinkle some flour in the pan and turn to coat evenly.

flouring-the-pan-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Over the sink, tap the pan upside-down against the edges of the sink to release any excess flour.

Next, zest and juice your lemons. You’ll need about 4 large lemons for this recipe. Make sure you zest them first, otherwise it will be impossible once they are juiced. The best tool for the job is a rasp grater, like the one you see below, but any fine grater will do. For juicing the lemons, I use this juicer — not essential but definitely makes the job a lot easier.

zesting-and-juicing-lemons-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Once the lemons are done, whisk together the flour, baking soda and salt in a medium bowl. Set aside.

whisking-dry-ingredients-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

creaming-butter-and-sugar-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Beat in the eggs one at a time.

adding-eggs-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

In a separate bowl or measuring cup, combine the buttermilk, lemon juice and lemon zest.

Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

With the mixer on low speed, add one quarter of the flour mixture to the batter.

adding-flour-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Add one third of the buttermilk mixture.

adding-buttermilk-mixture-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Then another quarter of the flour mixture, a third of the buttermilk — and so on, until all of the ingredients are incorporated. It’s important to add these ingredients gradually because the butter base of the cake does not absorb a lot of liquid easily. If you rush it, the batter may separate, which will cause your cake to be heavy.

mixing-batter-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Transfer the thick batter to the prepared bundt pan and smooth with a rubber spatula.

smoothing-the-batter-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Bake the cake for about 1 hour and 5 minutes, until golden brown and a cake tester comes out clean.

cooling-cake-in-pan-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Let the cake cool in the pan for about ten minutes. Meanwhile, make the syrup. Combine the water and sugar in a small saucepan and bring to a boil, then stir in the lemon juice.

boiling-the-syrup-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Invert the cake onto a wire rack and slip a piece of parchment paper or aluminum foil underneath.

inverted-cake-on-rack-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Gradually brush the cake with the syrup, allowing it to soak in as you go. Try not to rush — some of the syrup will drip off but you want the cake to absorb as much as possible.

brushing-syrup-on-cake-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

It will look glossy when you’re done. Leave the cake to cool completely, about one hour, before glazing.

glossy-cake-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

To make the glaze, combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a small bowl.

mixing-glaze-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Stir until well combined. Add more confectioners’ sugar or lemon juice if necessary to make a thick but pourable glaze.

glaze-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Once the cake is cool, drizzle the syrup over top, letting it drip down the sides.

glazing-cake-Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Slip two large metal spatulas under the cake and carefully transfer to a serving platter. Enjoy!

Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

Lemon-Buttermilk Pound Cake with all purpose flour cj-sc

all purpose flour cj-sc

All purpose flour cj-sc