Use very finely shredded lemon zest for best texture. Have all ingredients at room temperature.

Lemon Buttermilk Poundcake

Ingredients

• 3 cups flour
• 1/2 teaspoon baking soda
• 1 cup butter
• 2 1/4 cups sugar
• 6 eggs
• 1 tablespoons freshly squeezed lemon juice
• 2 teaspoons finely shredded lemon zest
• 1 teaspoon vanilla
• 1 cup buttermilk

Procedure

1. Preheat oven to 350 degrees F. Grease and flour a 10" fluted tube pan.
2. Mix the flour and baking soda together and set aside. Beat butter until softened. Gradually add in the sugar until well combined. Add in eggs one at a time, beating well after each addition. Add in lemon juice, zest and vanilla. Add in flour mixture and buttermilk alternately, beating well after each addition. Turn into prepared pan.
3. Bake for about 55 minutes, or until cake tests clean. Let rest in pan before turning out onto cooling rack.

Notes

 

Content by Renee Shelton. Recipe clipped and adapted from FoodDay section, from The Oregonian, early '90s. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.