Organic Lemon Buttermilk Poundcake

Hey Everyone!! It finally feels like Fall here in northern Florida, and I couldn’t be happier!!  It makes me so happy to feel the cool air when I open the door and know the mosquitoes have taken a break from attacking us every time we step outside 🙂  We are only a week away from Thanksgiving, which I can’t believe, but it is always a holiday filled with lots of food, family and wonderful memories!!  I decided to take a break from baking so many traditional Fall desserts when my neighbor stopped by with about 30 gorgeous lemons from her tree!! Lemon desserts typically make me think of summer time, but in this case, these lemons were too beautiful not to create a dessert around 🙂

I have been baking a moist and delicious buttermilk pound cake for years, so I decided to incorporate some lemon into the batter and in the glaze.  I think the result is a wonderfully moist and tangy cake, and the perfect ending to any of your family gatherings. Make sure not to over bake this cake as it can get dry really quickly.  I know you will love this cake as much as I do 🙂

Delicious ingredients make for the best outcome in all of your baking!

I use lemon extract from Ballard Extracts found on and it is wonderful !!

The batter is rich and thick and makes for a luscious and moist cake.

You can use a tube or a pretty fluted bundt pan.

The glaze is tangy and sweet and the perfect accompaniment to this cake.

Look at these gorgeous homegrown lemons.

This cake is so pretty after it’s glazed.

It slices up beautifully too!

Make sure not to over bake this cake, as it can get very dry quickly.One of my hand painted plates and cake domes!! A perfect way to show off this cake.

Organic Lemon Buttermilk Poundcake

Makes: 1 cake Prep time: 30 minutes Bake time: 48 to 50 minutes


3 and 1/2 cups all purpose flour

2 and 1/2 cups granulated sugar

1 and 1/2 cups softened unsalted butter

4 large eggs

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup whole buttermilk

1/2 teaspoon lemon zest

1 teaspoon lemon extract


3 and 1/2 cups confectioners sugar

1/2 teaspoon lemon zest

1/2 cup fresh lemon juice

pinch salt


Preheat your oven to 350 degrees.  Butter and flour a tube or bundt pan and set aside.

In the bowl of your mixer, beat the butter and sugar until light and fluffy.  About 5-10 minutes.  Add eggs, one at a time and scrape down the bowl as needed.  Add the extract and lemon zest and mix until combined.

In another bowl, whisk together the flour, salt and baking soda.

Alternate mixing in the flour and buttermilk until the batter is combined.  Be careful not to over mix.

Pour into the prepared bundt pan and bake for 30 minutes.  Rotate the pan and bake for another 15 to 20 minutes, or until the cake springs back or a tooth pick inserted comes out clean.

Cool in the pan for 15 minutes, then insert onto a baking rack with foil underneath to catch the excess glaze.

Whisk all glaze ingredients and drizzle over the cooled cake.  Store under a cake dome the day it is baked.  The day after you should wrap the cake in wax paper and foil to keep it from getting too dry.   You may freeze the cake if you wrap individual pieces in wax paper and foil.

no comments