Zesty Delight: Aunt Evelyn’s Lemon Buttermilk Pound Cake Recipe

There’s something inherently comforting about a slice of pound cake. Its dense, moist texture and subtly sweet flavor make it a perfect accompaniment to a cup of tea or coffee. But when you infuse that classic pound cake with the bright, tangy zest of lemon and the richness of buttermilk, you elevate it to a whole new level. This recipe for Lemon Buttermilk Pound Cake, inspired by my beloved Aunt Evelyn’s legendary lemon glaze, is guaranteed to become a family favorite. The combination of the cake’s delicate crumb and the vibrant, glossy glaze is simply irresistible.

This recipe isn’t just about baking; it’s about capturing a memory, a feeling of warmth and nostalgia. Aunt Evelyn was renowned for her baking, and her lemon glaze was legendary. It was the perfect balance of sweet and tart, and it had this incredible shimmer that made every dessert look and taste extraordinary. Recreating her glaze was a labor of love, and pairing it with this Lemon Buttermilk Pound Cake feels like a fitting tribute to her culinary legacy.

Why This Lemon Buttermilk Pound Cake is Special

So, why should you try this particular recipe? Here’s a breakdown of what makes it so special:

• Buttermilk Magic: Buttermilk adds a tenderness and tang that you just can’t get with regular milk. It tenderizes the gluten in the flour, resulting in a cake with a wonderfully soft crumb.
• Lemon Zest and Juice: We’re not just using lemon flavoring here; we’re using the real deal! Fresh lemon zest and juice infuse the cake with a vibrant, natural lemon flavor that’s both refreshing and comforting.
• Aunt Evelyn’s Lemon Glaze: This glaze is the star of the show. It’s sweet, tart, and perfectly glossy. It’s the perfect complement to the richness of the pound cake.
• Simple Ingredients, Extraordinary Results: This recipe uses pantry staples, yet the end result is a cake that’s worthy of any special occasion.
• Make-Ahead Friendly: This cake actually tastes better the next day, making it perfect for prepping ahead of time.

Ingredients You’ll Need

For the Lemon Buttermilk Pound Cake:

• 3 cups (360g) all-purpose flour – Be sure to measure correctly! Spoon the flour into your measuring cup and level off with a knife.
• 1 teaspoon baking powder – This helps the cake rise and gives it a light and airy texture.
• 1/2 teaspoon baking soda – Baking soda reacts with the acidity of the buttermilk to create a tender crumb.
• 1/2 teaspoon salt – Salt enhances the other flavors in the cake.
• 1 cup (2 sticks, 226g) unsalted butter, softened – Make sure the butter is truly softened, but not melted. It should be pliable and easy to cream.
• 2 1/2 cups (500g) granulated sugar – Don’t reduce the sugar! It’s essential for the cake’s structure and flavor.
• 4 large eggs – Use room temperature eggs for best results. They emulsify better and create a smoother batter.
• 1 cup (240ml) buttermilk – Buttermilk is key to the cake’s tender crumb and tangy flavor.
• 1/4 cup (60ml) lemon juice, freshly squeezed – Freshly squeezed lemon juice is always best!
• 2 tablespoons lemon zest, finely grated – Use a microplane or fine grater to zest the lemon, being careful to avoid the white pith, which is bitter.
• 1 teaspoon vanilla extract – Vanilla extract enhances the other flavors in the cake.

For Aunt Evelyn’s Lemon Glaze:

• 2 cups (240g) powdered sugar – Sift the powdered sugar to remove any lumps.
• 1/4 cup (60ml) lemon juice, freshly squeezed – Again, freshly squeezed is crucial for the best flavor.
• 1-2 tablespoons milk or water – Add this gradually to achieve the desired consistency. You want a glaze that’s pourable but not too thin.
• 1/2 teaspoon lemon extract – This is optional, but it enhances the lemon flavor even further.

Equipment You’ll Need

• 9×5 inch loaf pan – This is the standard size for a loaf cake.
• Mixing bowls – You’ll need at least two: one for the dry ingredients and one for the wet ingredients.
• Electric mixer – A stand mixer or hand mixer will make creaming the butter and sugar much easier.
• Whisk – For combining the dry ingredients.
• Rubber spatula – For scraping down the sides of the bowl and folding in the wet ingredients.
• Measuring cups and spoons – Accurate measurements are essential for baking success.
• Zester or microplane – For zesting the lemon.
• Juicer – For juicing the lemon.
• Wire rack – For cooling the cake.

Step-by-Step Instructions

Making the Lemon Buttermilk Pound Cake:

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan. This will prevent the cake from sticking. You can also use baking spray with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and texture. This step is crucial for creating a light and airy cake.
4. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. In a small bowl, combine the buttermilk, lemon juice, lemon zest, and vanilla extract. This creates a flavorful liquid mixture that will be added to the batter.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. This means you’ll add about 1/3 of the dry ingredients, then 1/2 of the buttermilk mixture, then another 1/3 of the dry ingredients, then the remaining buttermilk mixture, and finally the last 1/3 of the dry ingredients. This method helps to prevent overmixing and ensures a tender crumb.
7. Mix until just combined. Be careful not to overmix the batter, as this will develop the gluten in the flour and result in a tough cake.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 60 minutes.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly.

Making Aunt Evelyn’s Lemon Glaze:

1. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
2. Add milk or water, 1 tablespoon at a time, until you reach the desired consistency. The glaze should be pourable but not too thin.
3. Stir in the lemon extract (optional).

Glazing and Serving the Cake

1. Once the cake is completely cooled, place it on a wire rack over a baking sheet. This will catch any excess glaze.
2. Pour the lemon glaze over the cake, allowing it to drip down the sides. You can also use a spatula to spread the glaze evenly.
3. Let the glaze set for about 30 minutes before slicing and serving. This allows the glaze to harden slightly and prevents it from being too messy.

This Lemon Buttermilk Pound Cake is delicious served on its own, with a dollop of whipped cream, or with a side of fresh berries. It’s also a wonderful addition to a brunch spread or afternoon tea.

Tips for Baking Success

• Use room temperature ingredients. This is especially important for the butter and eggs. Room temperature ingredients emulsify better and create a smoother batter.
• Measure your ingredients accurately. Baking is a science, so precise measurements are crucial for success. Use measuring cups and spoons, and be sure to level off dry ingredients.
• Don’t overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
• Bake in a preheated oven. This ensures that the cake bakes evenly.
• Let the cake cool completely before glazing. This prevents the glaze from melting and running off the cake.

Variations and Additions

Want to put your own spin on this recipe? Here are a few ideas:

• Add poppy seeds to the cake batter. Poppy seeds add a subtle nutty flavor and a pleasant texture. Use about 2 tablespoons of poppy seeds.
• Substitute orange zest for lemon zest. This will give the cake a different flavor profile.
• Add a handful of blueberries or raspberries to the batter. This will add a burst of fruity flavor to the cake.
• Drizzle the cake with white chocolate. Melt white chocolate and drizzle it over the glazed cake for an extra touch of sweetness.
• Make mini pound cakes. Bake the batter in mini loaf pans for individual servings. Adjust the baking time accordingly.

Storing the Lemon Buttermilk Pound Cake

This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. To prevent it from drying out, wrap it tightly in plastic wrap or store it in an airtight container.

You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.

Troubleshooting

• Cake is dry: You may have overbaked the cake, or used too much flour. Make sure to measure your ingredients accurately and check for doneness frequently.
• Cake is dense: You may have overmixed the batter, or not creamed the butter and sugar properly. Be careful not to overmix the batter and make sure the butter and sugar are light and fluffy before adding the eggs.
• Cake is sticking to the pan: Make sure to grease and flour the pan thoroughly before adding the batter. You can also use baking spray with flour.
• Glaze is too thin: Add more powdered sugar, 1 tablespoon at a time, until you reach the desired consistency.
• Glaze is too thick: Add more lemon juice or milk, 1 teaspoon at a time, until you reach the desired consistency.

Aunt Evelyn’s Legacy

This Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze is more than just a recipe; it’s a tribute to a woman who loved to bake and share her creations with others. I hope you enjoy making this cake as much as I do, and that it brings you as much joy as it has brought to my family for generations.

So, gather your ingredients, preheat your oven, and get ready to bake a little bit of sunshine into your day. This Lemon Buttermilk Pound Cake is guaranteed to brighten any occasion!

Enjoy!