Lemon and buttermilk are a match made in dessert heaven. The light, bright, tangy flavors work well in many different types of desserts, including pound cake. If you can get them, Meyer lemons are great in this recipe—they are sweeter, more fragrant, and deeper in color, so the loaf will be even more delicious and prettier. The photo is here.
Makes one 9-by-5-inch loaf cake
Difficulty: Easy
Make Ahead and Storage: The unglazed cake can be stored, tightly wrapped in plastic wrap, at room temperature for up to 10 days. Once glazed, the cake can be stored, tightly covered, for up to 3 days.
1. Preheat the oven to 350°F / 175°C, with a rack in the middle. Grease and flour a 9-by-5-inch loaf pan.
2. Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter, granulated sugar, and lemon zest on medium-low speed until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, mixing until each one is fully incorporated before adding the next. Scrape the bowl well. Add the lemon extract and mix to combine.
4. In a medium bowl, whisk together the flour, baking powder, and salt. Add about one third of the mixture to the butter mixture and beat on low speed just until combined. Add about half the buttermilk and mix just until combined. Add another one third of the flour mixture, followed by the remaining buttermilk. Mix in the remaining flour mixture just until incorporated.
5. Pour the batter into the prepared pan and spread it evenly. Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, 55 to 60 minutes. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
6. Make the glaze: Whisk together the powdered sugar, lemon zest, and lemon juice in a bowl. Add enough cream to make a thick but pourable glaze.
7. Spoon the glaze over the loaf, letting the excess drip down the sides. Allow the glaze to set for at least 15 minutes before slicing and serving the cake.
✻ Why It Works
Creaming the lemon zest along with the butter and sugar extracts the most flavor from its essential oils. Buttermilk makes for a slightly lighter loaf than whole milk; it can be used interchangeably with milk in most recipes.
★ Pro Tip
No buttermilk? No problem. Make your own by adding 11 g / 2¼ teaspoons white vinegar or lemon juice to 181 g / ¾ cup whole milk and let sit for 10 minutes before using. (The easy formula to use for any recipe is 15 g / 1 tablespoon vinegar or lemon juice for every 242 g / 1 cup milk.)