Lemon Buttermilk Pound Cake Recipe That MELTS in Your Mouth | Old-Fashioned & Easy!

🍋 This Lemon Buttermilk Pound Cake Will Blow You Away! Moist, Bright & Full of Southern Flavor! 🍰

If you’ve been searching for that moist, buttery, and golden Southern-style lemon pound cake that melts in your mouth—this is the one. It’s bright from fresh lemon juice and zest, rich from real butter and shortening, and perfectly balanced with tangy buttermilk. No dry cakes here—just pure pound cake heaven.

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00:00 – Intro + What Makes This Poundcake Special
00:38 – Full List of Ingredients
01:20 – Creaming Butter, Shortening & Sugar
03:05 – Adding Eggs One by One
04:45 – Mixing the Dry Ingredients
06:00 – Pouring in the Milk + Lemon Extract
07:15 – Final Batter Mix & Texture Tips
08:30 – Prepping the Pan + Pouring the Batter
09:20 – Baking Tips + Temperature
10:15 – The Bake Reveal (Golden Mile-High Rise!)
11:00 – Making the Lemon Glaze
12:10 – Glazing the Poundcake
13:00 – Final Results + Cutting the First Slice
13:45 – Outro + Get the Full Recipe in My eBook

✨ Full Recipe: Lemon Buttermilk Pound Cake

Pound Cake Ingredients:
• 2 sticks (1 cup) salted butter, room temperature
• ½ cup butter-flavored shortening
• 2 tablespoons lemon zest
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup whole buttermilk (or whole milk)
• 1 teaspoon lemon extract
• 3 cups White Lily All-Purpose Flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Lemon Glaze Ingredients:
• 1½ cups powdered sugar
• 1 tablespoon melted butter
• 2 to 4 tablespoons fresh lemon juice (adjust for desired consistency)
• 1 tablespoon lemon zest

⸻

🧁 Instructions:
1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or spray with Pam’s Baking Spray.
2. In a large bowl, cream butter, shortening, lemon zest, and sugar for 5–7 minutes on high speed until light and fluffy.
3. Add eggs one at a time on low speed, mixing until just combined.
4. Alternate adding flour and buttermilk, beginning and ending with flour.
5. Stir in lemon extract.
6. Pour into prepared pan and smooth the top.
7. Bake for 1 hour 15 minutes or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then turn out onto a wire rack.
9. Drizzle with lemon glaze while the cake is still slightly warm.

⸻

🔥 Why You’ll Love This Recipe:
• Incredibly moist with a tight, buttery crumb
• Made with real ingredients, no shortcuts
• Perfect for Sunday dinners, holidays, birthdays, or just because
• Glaze brings that extra tangy-sweet punch

💬 Drop a 🍋 in the comments if you’re a lemon dessert fan!

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If you ever wanted to learn how to make a pound cake from scratch, then you are on the right video. This is how you make my homemade lemon buttermouth pound cake from scratch. I’m going to show you how to get it soft and fluffy and moist on the inside with a golden crust and a lemony glaze. So, let’s go ahead and get started. Here are the ingredients you’re going to need. You’re going to need some lemons for some lemon zest and lemon juice. You’re also going to need some whole fat buttermilk. I love using this whole fat buttermilk instead of the low-fat one because it gives it extra fat and extra moistness. You’re going to need some lemon extract. You’re also going to need two sticks of salted butter. And you’re also going to need some butter flavor shortening as well. Um, for the flour, of course, we’re using white lily allpurpose flour. I do not use cake flour in pound cakes. You’re also going to need some granulated sugar as well along with six large eggs. Now, your eggs have to be room temperature and your butter flavor shortening and your butter has to be room temperature. I forgot to mention that. Um, you’re also going to need some pan spray to grease your pan. That’s all you’re going to need. So, right now I’m getting ready to measure out my sugar. Now, I’m using a scale to measure my ingredients. You’re going to see me use a scale in this video. I just think it’s more accurate, but you of course can go by cups and it’s three cups of sugar that you’re going to need to add to your bowl. And then you’re going to go in with a little bit of lemon zest. Now, the full recipe to this poundake will be in the description below. By the way, also if you want to get my poundake ebook where you can get 40 plus more poundake recipes, then I’ll leave that link in there as well. Um, but yeah, this particular cake will be in the description below. But I’m zesting in my lemon and I’m looking for about 1 tspoon of lemon zest. When lemon zest sits in sugar, it releases what’s called lemon oil. And lemon oil is going to flavor our cake a little bit more than just using lemon extract. So now we’re going to get our room temperature salted butter. Now we’re using two sticks of room temperature salted butter and we’re going to use a/2 cup of butterflavored shortening. I like this combination. It always gives me a moist pound cake. If you don’t have butter flavored shortening, you can sub for one stick of butter, but just know that the texture will be different on the pound cake. So, definitely keep that in mind. But now, we’re going to get to the most important part of this whole process, and that’s creaming our butter, sugar, and shortening together. A lot of people mess up their pound cakes by doing this wrong. They either mix for too long or they mix for, you know, not long enough. But, you definitely want to mix this thoroughly. As you can see, we started the mixer. The butter flavor and shortening is now combining and we’re starting to beat up air into our batter. Air in a pound cakes makes it soft and fluffy because otherwise it’ll just be dense and a little bit bready. So, this actually helps the pound cake become light and fluffy and moist. I always beat my butter and sugar together for about 5 to 7 minutes when it comes to poundakes. Um, this is super super important. Like I said, you’re going to get that that lift and that um aireriness from beating your butter and sugar properly. So, as you can see here, I’m at the halfway point and I’m just stopping the mix and just scraping down my bowl because you want to make sure everything is well combined. And then I’m turning it up a little bit higher. You do not want to go higher than a six because if you over cream, you can get gluten streaks and that’s where it look like wet spots in the middle of your cake. You don’t want that. So, definitely definitely don’t go higher than a six. So, I’m creaming this butter and sugar together. And as you can see, it’s starting to change colors. That’s a telltale sign that it’s going to be ready in a second. The reason why I give you 5 to 7 minutes because it’s depending on the mixer and how much horsepower your mixer has. So that was a, you know, particular time limit for people who are using hand mixer and people who are using stand mixers. But I’m going to show you another telltale sign that your mixer is ready. So I’m going to stop my mixer right here and I’m going to pull it up. And as you can see, it has a creaminess to it. Sort of like a whipped um frosting or something like that. And it has more volume on it. So, I’m almost there, but I want to get another little mix just to make sure that everything is well combined. I did see a little bit of butter and sugar on the side of the bowl. This is the only time in the recipe where you’re going to be mixing for this long. The eggs and the flour and the buttermilk all have to be mixed on low speed. So, you know, and I know it’s going to be a little bit hard to get through, but once if you cream this properly, you’re going to have a banging pound cake. Most of the time when people contact me with the problem, I can always go back to their creaming method and just see that they didn’t cream it for long enough or they creamed it too little. But this is what you’re looking for is look like a frosting a little bit. Like you can spread it. And that is exactly what you want. You see me spreading it back over my spatula on my mixer. And you can see that is what you want. It’s creamy. It’s white. It’s fluffy. And now you’re ready to start adding in your eggs. I’m going to scrape down my bowl to make sure everything is well combined. The hard part of this poundake is over. Now, I’m going to get started with adding in the eggs one at a time. So, it is on low speed and I’m going to start adding in eggs one at a time. And I’m not going to add the next egg until I see that the yellow yolk. Return your mixer to low speed. And you’re going to add in your eggs one at a time. And I’m looking for the yellow to be completely disappear before adding in the next egg. I accidentally added two eggs on this one, but don’t do that. My pancake still turned out great. But you want to go one at a time because you’re slowly introducing the egg into your butter and sugar mixer and you don’t want to give it too much to work with. That’s when you start getting those separations in your batter and that is not good for your poundake. Also, if you’re enjoying this video, make sure you give this a thumbs up and share it with somebody that wants to make pound cakes because if they make this, they’ll be designated to poundake duty all the time. Trust me. So, as you can see, I’m adding in these eggs one at a time now with six of them. Uh, you’re going to be here for about 2 minutes. It’s not going to take long to add these eggs. You’re just looking, like I said, for the yellow to be disappeared in the batter before adding in the next egg. Now, this is a slow process because eggs introduce richness and moisture and lift to your poundake. If you mix too fast while you adding in your eggs, you’re going to add air to the egg whites. I don’t know if you guys have ever made a meringue before, but basically, you beat air into the uh egg whites and then it becomes like the frosting. But with this particular process, if you add air to your egg whites, it’s going to collapse your cake because it’s going to fluff up in the oven and once it’s cool, it’s going to collapse. So, I know a lot of people who, you know, they bake their pound cake, they see that it’s risen, you know, high and then when they take it out and let it cool, it collapses. So, make sure that doesn’t happen to you. But, as you can see, all my eggs are in my batter now. And I’m just scraping down my bowl. And if I’m seeing a little bit of yellow, uh, start to mix up a little bit. But, remember, it’s going to be on low speed. But you definitely want to make sure you get all of that, you know, that goodness and that batter off of your, you know, spatula just to make sure everything is well combined in your bowl. But once you see silky smooth ribbons, then you’re ready to go to the next step. So now I’m getting my other wet ingredients ready, which is just some buttermilk and lemon extract. Make sure you shake your buttermilk to make sure it’s not separating. But you’re going to add about 1 cup of whole fat buttermilk. And then I’m going to add some of my homemade lemon extract. Now, you can add vanilla extract, but I didn’t have any vanilla extract at the house, and I only had lemon extract, so I just used what I had. But you want to stir together the buttermilk and vanilla extract. And then place that to the side. At this point, I forgot that I didn’t grease my uh poundake pan. And uh as you guys can see, my poundake pan did stick, but Pam spray is the best if I’m just going to be honest. My poundake stick because I got a few scratches on this poundake pan. And I’ve been playing around with replacing it. But after this cake, I’m definitely going to replace this particular poundake pan. Don’t get any scratches on your pan because it’s going to be hard for your cake to come out. But I’m going to put my grease poundake pan in the freezer. And this is going to give it time for the spray to adhere to the pan. It’s like a coating. And while that’s in the freezer, we’re going to work on our dry ingredients. I have some white lily allpurpose flour. You guys know I love white lily allpurpose flour. That’s pretty much what I use for 99% of my pound cakes with some exceptions. But this is three cups of flour also. And I’m just sifting this. I’m using a case sifter and we’re just going to sift it out. Um, I am using a scale, like I said, when it comes to measuring this ingredients, but it is three cups of flour. I will leave the grams and the uh cup version in the description below. So, if you guys want to have a scale and you guys want to use it, um, I always get the accurate results when I use a scale, just FYI. But, you only want to sift this one time. I know there’s a whole lot of people that say you have to sift it twice. I’ve never had a problem sifting my flour um, one time. I don’t know where that came from, but after you sift it, you want to add in your baking powder and your salt. I’ll leave the exact measurements, like I said, in the description below so you guys know the exact measurements to put in here. Um, I always add a little bit of baking powder to kind of give it a little bit more lift, but you’re going to whisk it together to make sure that salt and baking powder is spread throughout your flour mix. I’m going to return my mixer to low speed. And we’re going to alternate this flour mix with our buttermilk and vanilla and lemon extract mix. And you want to start and end with flour. Remember that flour coats your butter and sugar and eggs and gluten, which gives this poundake batter structure. If you were to add the liquid before you add in your flour, it will begin to separate, and that’s what we don’t want. But as you can see, I’m slowly adding everything in. I’m giving it around two to three scoops of flour. And I’m alternating that with the uh vanilla extract, the lemon extract, and the buttermilk. You want to go as slow as you can with this process. It’s no need to rush. Um, I know you guys are ready to put this pound cake in the oven. I know it’s smelling delicious right now, but definitely definitely do not rush this process and do not add more speed to your mixer because if you do, it’s a possibility that you could get gluten streaks in your poundake. So, just make sure you’re just doing this one at a time. And remember to always start and end with flour and you’re going to be fine. So, at this point, you’re going to start to see that your mix is going to start to come together. It’s going to begin to look silky smooth as you add more flour, as you add more buttermilk. And like I said, this this pound cake, when I tell you it is the best pound cake that I’ve had in my life. I’ve made this poundake so many times, and I know this is going to be a family favorite for you and yours. But yeah. Yeah, you definitely want to do this the right way. As you can see, we’re getting towards the end of me adding in the flour and the buttermilk. And I started to turn off my mixer because I, like I said, I’m very, very afraid of them gluten streaks. So, I just had to stop it and just add it in there. I didn’t want to continue to have the mixer going. I move a lot slower when I’m doing a recording because I want you guys to actually get this right and I know a lot of people learn at different speeds. So that’s why you kind of see me, you know, just slowly adding it in there so you guys can see the way that I’m doing it and so you can mirror and copy the way that I’m doing it. You know, a lot of people just say, “Hey, you going too fast on your shorts.” So that’s why I make these long form videos for you guys. So I definitely definitely definitely appreciate you guys coming to watch this video. But yeah, I’m adding in the last bit of that buttermilk and then I’m going to add in the last bit of that flour. Also, if you’re not a lemon pound cake fan, I do have a vanilla buttermilk poundake that you guys can check out. Um the recipe to that is in southern pound cakes, too. So, you guys can definitely make both versions and and let me know which one you guys like the most. But yeah, so we after we adding in the rest of that flour, I’m going to give it one final mix and then I’m going to stop the mix. At this point, I’m going to preheat my oven to 325. I didn’t have the oven preheated while I was mixing because I didn’t want it to get too hot up in here while I was mixing this uh poundake batter and then taking my time. So, yeah, I’m going to scrape down the spatula and I’m going to scrape down the bowl. The smell that’s coming off this poundake batter is super super super tempting to eat, but do not eat it because it got raw egg in it. Don’t taste test your poundake before you put it in the oven. But yeah, it does smell it really good. So, you want to scrape everything and you want to give it one final mix with your spatula. And since you are mixing the last part with the wooden spatula by hand, you’re not at risk for creating gluten streaks or overmixing it. So yeah, just give it one little final mix. Get all around the sides. You I know shortening can be quite sticky. So you definitely want to get to the bottom of it and just manually mix it to make sure everything is well combined and the texture that you’re looking for in your batter is silky smooth, but it’s able to hold its shape. So it’s kind of like frosting, a thick frosting, and you’re ready to put it in your pan. Now, I’m using a Nordicware 2 pan that I got from Target last year. And actually, it’s time for a new pan because, like I said, I scratched this up. And you’re going to see when I take my pound cake out that it kind of stickked a little bit. You can also use a Angel food pan. Um, I think that’s made by Wilton with a removable bottom. I think that’s at Walmart for about $12. If it is, I’ll link it below. Um, but that’s one that I used to use a lot. I have to find that pan cuz I really want to start back using that pan because right now I really do not want to buy another poundake pan. But yeah, it’s going to force me to do it, especially with the fall coming and, you know, baking more poundakes than usual. But yeah, definitely definitely make sure that you fill this all the way into the top. Make sure it’s even. We’re going to shake it a little bit and we’re going to tap it. Tapping it just removes the air bubbles from the pound cake and it makes it a little bit dense. So, you can see me tapping it around, shaking it, just removing those air bubbles. If you don’t want to tap, I know the old grandmothers used to get a butter knife and they used to run it through the um through the poundake batter while I was still in the pan and that would remove the air bubbles as well. I think I’ve showed you guys this that a couple of times on this channel. But you’re going to bake this on 325 for about an hour and 20 minutes. Do not shake your poundake to an hour has passed. You do not want your cake to collapse. And make sure there’s not a lot of noise going around when you’re baking this poundake as well. You know it’s ready when you can take a toothpick and you can check all sides and it comes out clean. You want to let this cool for about 5 to 10 minutes before trying to remove it. Now, I did record myself making the glaze, but my camera I do not know what it did with the files, but the glaze recipe will be in the description below. Sorry about that, you guys. But yeah, you’re going to add your lemon glaze in here and you’re going to spread it around. You want to give a even coat and you’re going to let that glaze sit in for about 5 minutes. And then you’re going to cut your cake. And when I tell you guys that this cake is good, I promise you this cake is good. It is super moist. It is tender. I mean, my goodness. I mean, you guys are going to enjoy this cake. If you enjoyed this video, make sure you give this video a thumbs up. Also, make sure you share this with people who want to make poundakes. And if you’re looking for more poundake recipes, check out the link in my bio where you can get all of my poundake ebooks. It’s 40 plus poundake recipes in those ebooks that you can try. But yeah, come back to this video after you make this poundake and tell me how it is.