Lemon Buttermilk Poundcake

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wonderful wonderful cake. moist, rich flavorful but light at the same time. works well in bundt mold like honey bee hive and sandcastle for anyone who has ever baked a pound cake and had it spill over or not filled out the mold correctly.

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I tried this recipe for the first time and by the next day it was gone!! My family loved it. The cake was moist and not too sweet and the recipe was simple. I will definitely make this cake again!!!

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I loved the texture and lightness of this cake. It's not very sweet without the glaze so I would recommend having a glaze. I used 1 cup confection sugar + 2 tbsp and then some of lemon juice (and so no heating involved. I also used meyer lemons, which I am partial to. It almost reminded me of a lemon chiffon. I used cake flour instead of all-purpose flour. I followed the timing of incorporating the liquids exactly. Things don't always turn out for me using the creaming method (recipes that call for beating together the sugar and butter, then incorporating eggs because things curdle if you add the eggs too quickly or ingredients are not at room temperature. Then you get gluten and cake that is on its way to be bread (read: not tasty. I thought this was a successful recipe.

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We enjoyed this cake I made it with Irsh butter. It wasn't to sweet and very light. The fruit compote was a very nice finish to the desert. I am going to make it again for our family picnic. This is a keeper

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I made this recipe and added fresh blueberries to the batter. I'll have to try this recipe w/o the berries, but with them, people were raving about it! I will definitely be making this recipe again and again!

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I love lemon desserts and many cakes don't have enough fresh lemon punch. This one hits the mark. The only difficulty I has was in unmolding. Maybe it was because I used the spray with flour in it and didn't butter/flour or perhaps I didn't bake quite long enough or cool in pan long enough. I want to use it for a wedding shower, so glad I experimented early enough to try and fix- because the flavor and crumb texture are perfect. I may cut back on the glaze quantity as I wand to serve with a Berry Rhubarb glaze from this site instead of the berry compote.

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The perfect summer cake, it's moist and light with just enough lemon to perk your taste buds.

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I made this cake for a block party and it was a hit! I did alter it a little. I ran out of sugar so I substituted 1/4 cup of rapadura (raw cane sugar for 1/4 cup of the 2 cups of sugar. It gave it a different taste.

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i'm not really into lemon cake but i made some since my brother wanted me to and i ended up loving it. can't have lemon cake any other way.