Buttery lemon buttermilk pound cake with soft velvety crumb and silky maple lemon topping.

Scale

1 cup unsalted butter softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 cup buttermilk

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp salt

For Maple Lemon Topping:

1 cup powdered sugar

2 tbsp maple syrup

1 tbsp fresh lemon juice

1 tbsp melted butter

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1. Preheat oven to 325°F (160°C) and grease a loaf or bundt pan thoroughly.

2. In a large bowl, cream softened butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Mix in lemon juice, lemon zest, and vanilla extract.

5. In another bowl, whisk flour, baking powder, and salt together.

6. Gradually alternate adding dry ingredients and buttermilk into the butter mixture.

7. Mix until just combined and smooth.

8. Pour batter evenly into prepared pan.

9. Bake for 55–65 minutes until golden and a toothpick inserted in the center comes out clean.

10. Allow cake to cool slightly in the pan.

11. Whisk powdered sugar, maple syrup, lemon juice, and melted butter until smooth.

12. Drizzle maple lemon topping over the warm cake before serving.

Use fresh lemon juice and zest for the brightest flavor.

Do not overmix the batter to keep the crumb soft.

Cake tastes even better the next day.

Serve slightly warm with coffee or tea.