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Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
September 23, 2014

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 was rather disappointing…it was dry and it did not have the moist decadent lemon flavor as my old recipe. I will go back to my old sour cream recipe for future baking.