Lemon-Buttermilk Pound Cake

Oxmoor House
18 servings (serving size: 1 slice)


+ Add To Shopping List
Cooking spray
1 tablespoon all-purpose flour
3/4 cup butter or stick margarine
2 cups sugar
4 large eggs
1/2 teaspoon baking soda
1 cup low-fat buttermilk
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon plus 1 teaspoon grated lemon rind, divided
1/4 cup plus 2 tablespoons fresh lemon juice, divided
3/4 cup sifted powdered sugar


Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray. Dust with 1 tablespoon flour.

Beat butter at medium speed of a mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until blended.

Combine baking soda and buttermilk; set aside.

Combine 3 cups flour, salt, and 1 tablespoon lemon rind; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in 1/4 cup lemon juice.

Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and place on a wire rack.

Poke holes in top of cake, using a wooden pick. Combine powdered sugar, 1 teaspoon lemon rind, and 2 tablespoons lemon juice. Beat at medium speed of a mixer until smooth. Drizzle glaze over warm cake. Let cool completely on a wire rack.

Created date

March 2010

Nutritional Information

Calories 276
Fat 9.3 g
Satfat 5.2 g
Protein 4.2 g
Carbohydrate 44.7 g
Cholesterol 70 mg
Iron 1.2 mg
Sodium 152 mg
Caloriesfromfat 30 %
Fiber 0.6 g
Calcium 29 mg