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LEMON BUTTERMILK POUND CAKE WITH LEMON SYRUP — MOIST, TENDER, AND AROMATIC

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LEMON BUTTERMILK POUND CAKE WITH LEMON SYRUP — MOIST, TENDER, AND AROMATIC

LEMON BUTTERMILK POUND CAKE WITH LEMON SYRUP — MOIST, TENDER, AND AROMATIC

This delightful lemon pound cake combines the tang of fresh lemon juice and zest with the richness of buttermilk, creating a tender crumb soaked in a vibrant lemon syrup. Light, moist, and bursting with natural citrus flavor, it’s a perfect dessert or teatime treat.

🕒 Prep Time: 20 min

⏲️ Baking Time: 50 min
🍽️ Yields: 8-10 servings

Ingredients

Cake:

  • 125 g unsalted butter
  • 4 large eggs, separated
  • 250 g sugar
  • 150 ml buttermilk
  • 80 ml fresh lemon juice (about 3 lemons)
  • 1 tablespoon finely grated lemon zest (from 1½ lemons)
  • 250 g all-purpose flour (type BL55 or similar), sifted
  • 25 g cornstarch
  • 5 g baking powder (½ packet)
  • ¼ teaspoon salt

Lemon Syrup:

  • 80 ml fresh lemon juice
  • 250 g powdered sugar

Instructions

1. Prepare the Cake Batter

  • Preheat oven to 160°C (320°F). Grease a 30 cm loaf pan with butter.
  • Melt the butter and set aside to cool.
  • Sift flour 4 times together with cornstarch, salt, and baking powder to ensure lightness.
  • In a bowl, beat egg yolks with 200 g sugar until pale and creamy.
  • Add buttermilk, lemon juice, and lemon zest. Mix well for 1 minute.

2. Whip the Egg Whites

  • In a separate clean bowl, whip egg whites at medium speed until a dense foam forms but it doesn’t yet hold peaks.
  • Gradually add 50 g sugar while increasing speed. Continue whipping until stiff peaks form and the foam holds when the bowl is inverted. Don’t overbeat.

3. Combine Ingredients

  • Gently fold half of the sifted flour mixture into the egg yolk mixture using a whisk or spatula.
  • Fold in half of the whipped egg whites gently from top to bottom to avoid deflating.
  • Add the remaining flour and fold in gently.
  • Finally, fold in the remaining egg whites.

4. Add Butter

  • Stir 5 tablespoons of the batter into the cooled melted butter to loosen it.
  • Fold this buttered mixture gently back into the main batter until well incorporated.

5. Bake

  • Pour the batter into the prepared loaf pan and bake at 160°C for about 50 minutes.
  • Check doneness with a toothpick inserted in the center; it should come out clean.
  • Remove from oven and let cool for 5 minutes.

6. Prepare and Apply Lemon Syrup

  • Combine lemon juice and powdered sugar in a saucepan. Heat gently until sugar dissolves completely to form the syrup.
  • Turn the cake out onto a serving plate. Prick the surface about 30 times with a toothpick.
  • Slowly drizzle the syrup over the cake in stages—add a few tablespoons, allow absorption, then continue until all syrup is used.
  • (Optional: Use half the syrup if you prefer less sweetness and lighter soaking.)
  • Let the cake cool completely to absorb the syrup fully.

💡 Tips

  • Sifting flour multiple times creates a lighter, fluffier cake.
  • Use freshly squeezed lemon juice and zest for the best flavor and aroma.
  • Pricking the cake ensures even syrup absorption.

🎉 Perfect For

  • Lemon lovers craving moist, citrusy cake
  • Afternoon tea or dessert
  • Light, refreshing homemade treats

📝 Final Thoughts

This lemon buttermilk pound cake soaked in luscious lemon syrup offers a perfect balance of tartness and sweetness with a tender crumb. The syrup infusion guarantees moistness and a vibrant citrus punch, making it a crowd-pleaser for any occasion.