Buttermilk Lemon Pound Cake


Pound Cake

  • 4 eggs
  • 3 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 cup Darigold Butter, room temperature
  • 1 1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 cup Darigold Buttermilk


  • 1/3 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla


To prepare pound cake: Grease and flour a 10-inch bundt pan or two 8½x4½-inch loaf pans. Put uncracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Crack into a bowl and set aside.

Sift together flour, salt, soda, baking powder and nutmeg; set aside. Put butter into the large bowl of an electric mixer and beat until smooth. Slowly add sugar, beating constantly, and continue beating until smooth and well blended.
Add eggs all at once and beat until the mixture is light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until well blended. Add lemon juice and peel with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well blended.

Pour the batter into the prepared pans. Bake the bundt cake in a 350° oven for 1-1 1/4 hours, the loaf cakes for 40-45 minutes, or until the cakes test clean. Remove from the oven and let cool on wire racks 5 minutes before unmolding.

To prepare glaze: Stir together all ingredients. Brush over the top of the warm cake; cool completely before cutting into slices.


Makes 16 servings.