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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze

Rated as 4.7 out of 5 Stars

"My mother's blue-ribbon pound cake recipe. It always gets rave reviews."
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1 h 30 m servings 630
Original recipe yields 12 servings (1 pound cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
  2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  4. Reduce oven temperature to 325 degrees F (165 degrees C).
  5. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  6. Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 630 calories; 27.2 91.9 6.8 129 372 Full nutrition

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Read all reviews 327
  1. 407 Ratings

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Most helpful positive review

If you’re in search of a good lemon, buttermilk and/or pound cake, stop here. This one is all you’d hope for. Moist, great flavor, tender crumb, not too dense (the small amount of baking soda...

Most helpful critical review

I decided to try this recipe since it was made with buttermilk and called for lemon extract and zest instead of sour cream and lots of lemon juice and zest like my old recipe. The resulting cake...

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Least positive

If you’re in search of a good lemon, buttermilk and/or pound cake, stop here. This one is all you’d hope for. Moist, great flavor, tender crumb, not too dense (the small amount of baking soda...

This is not your daughter's cake. No triple-threat chocolate, caramel, salted, nouveau let-it-sit-for-a-day-so-the-flavor a-can-blend cake here. This is simply a fabulous old-school cake, with...

I made this for a pot luck, and everyone loved it was so moist and light. I did make a couple of substitutions, but they didn't really make a big difference to the recipe, just a personal prefer...

Very easy, delicious recipe. I added lemon zest to the batter (because why not??) and it turned out perfectly!

I love starbucks lemon loaf and I had tried another recipe, it was okay.I loved this one and it is very easy to make. I've made 2 in 2 days, and will probably have to make another one because it...

I followed the recipe exactly and the cake was perfect!! Moist, just the right amount of lemon flavor, dense and extremely tasty. Because I love the glaze, I doubled the recipe and covered the...

Delicious! I made it vegan by substituting eggs with flax "egg" (1 tbl flax + 2 tbl water for each egg called for), milk used was almond with 1 tbl apple cider vinegar, and coconut oil for butt...

I have made this recipe exactly for the first time and my family and I love it (lies, I doubled the glaze recipe But nevertheless still love it) it is amazing, nice and moist with a sweet lemon...

Oh yum. This was awesome. I am sure it would be great as listed. I added zest to the batter and a little more than 1/4 cup of lemon juice in glaze. A little extra lemon was great. I also greased...