Recipe by Sarah Copeland Sawicki
"My mother's blue-ribbon pound cake recipe. It always gets rave reviews."
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2 1/2 cups
1 1/2 cups
3 1/2 cups
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 gives it just the right amount of lift) and beautiful. I did substitute pure lemon oil for the extract, but that did not influence my 5-star rating. Copelandsk, I have no doubt your mother did in fact win blue ribbon awards for this cake. It really IS a winner.
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.
Very easy, delicious recipe. I added lemon zest to the batter (because why not??) and it turned out perfectly!
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 preference.
I cut the sugar by half a cup, replaced 1 cup of butter with applesauce, and used lemon juice and lemon zest in place of the lemon extract. Then I added a cup of fresh blueberries. I used someone's suggestion of coating the bundt pan with sugar, then used a lemon glaze
Days later the cake is still as moist as the day I baked it. I will be making this again.
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 the perfect moistness and density of a pound-cake-gone-right. This is the type of cake my mother would have presented on our birthdays, or served to company on a Sunday afternoon: simple in its elegance, with understated decadence. It doesn't need bells and whistles to draw attention to itself, the texture, density and flavor do all of the talking.
That said, mine needed about 12 minutes longer cooking time, so keep that in mind for your particular oven and bundt pan. The top looked done, but my cake tester said it was still wet, so testing is essential. Lastly, if anyone has ideas of serving the cake without the icing, or not using lemon zest in their icing, stop right there and choose a different recipe. The icing takes it over the top. Serve with a scoop of vanilla ice cream and you'll have them eating at your feet.
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 butter, plus vegan sugar. I also made it gluten free with Bob's Red Mill all purpose gf flour. Cake was perfect...crusty on the outside and tender on the inside. Glad I tried it!
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 is just great. I forgot to add that I decreased the milk and added more lemon juice, both by 1/4 cup, and also I added lemon zest because I wanted more citrus flavor to the mixture. I recomend this recipe for you to try it.
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 flavor. I would recommend this to everyone. Awesome recipe! And thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 244
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