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

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🧁 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.

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🔥 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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