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Lemon-Buttermilk Pound Cake

Yield 18 servings (serving size: 1 slice)


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. Combine baking soda and buttermilk; set aside.

  5. 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.

  6. 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.

  7. 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.

Oxmoor House Healthy Eating Collection