Tangy Lemon Buttermilk Pound Cake Recipe for Sunday Brunch

Lemon buttermilk pound cake is one of those desserts that feels both fancy and familiar at the same time.

The combination creates a texture so tender and moist that every slice practically melts on contact.

Bright citrus notes balance beautifully with rich, buttery flavor for a dessert that never feels too heavy or overly sweet.

Serve it at brunch, pack it for picnics, or enjoy a slice with afternoon coffee when you need something special but not fussy.

The golden crumb and subtle tang make it equally suitable for celebrations or quiet weeknights at home.

Beginners and experienced bakers alike appreciate how forgiving and reliable this cake can be.

Perfect for any season and any occasion, it’s the kind of recipe that quickly becomes a go-to favorite.

Scroll down for the full recipe and see just how simple it is to bake something truly memorable.

Why Lemon Buttermilk Pound Cake With Strawberry Coulis Works

• Easy Baking Adventure: This pound cake brings together simple ingredients for a straightforward baking experience that won’t leave your kitchen looking like a disaster zone.
• Crowd-Pleasing Dessert: The combination of tangy lemon, rich buttermilk, and sweet strawberry coulis makes this cake a total crowd-winner that’ll have everyone asking for seconds.
• Versatile Treat: Perfect for everything from casual weekend gatherings to elegant dinner parties, this dessert adapts to whatever celebration you’re hosting.
• Make-Ahead Friendly: The cake and coulis can be prepared in advance, giving your schedule some breathing room and reducing last-minute kitchen stress.

Lemon Buttermilk Pound Cake Ingredient Essentials

• All-Purpose Flour (3 cups): The foundation of your cake, creating a tender and soft texture that melts in your mouth.
• Baking Powder (2 tsp): Helps your cake rise beautifully and create that classic pound cake lightness.
• Salt (3/4 tsp): Enhances the other flavors and balances the sweetness of your cake.

• Sugar (1 1/2 cups): Provides sweetness and helps create a golden, delicate crumb in your cake.
• Unsalted Butter (1/2 cup): Brings rich, creamy flavor and helps create a tender cake texture.
• Lemon Zest (2 tbsp): Adds bright, citrusy notes that make your cake sing with freshness.
• Eggs (3 large): Bind the ingredients and provide structure to your cake.
• Vanilla Extract (2 tsp): Deepens the overall flavor profile with its warm, comforting essence.
• Buttermilk (1 1/4 cups): Creates a moist, tender cake with a subtle tangy undertone.
• Vegetable Oil (1/2 cup): Ensures your cake stays incredibly moist and soft.

• Strawberries (2 cups): Fresh, ripe berries that create a vibrant, sweet sauce.
• Water (1/4 cup): Helps blend the strawberries into a smooth consistency.
• Sugar (3 tbsp): Enhances the natural sweetness of the strawberries.
• Lemon Juice (1 tbsp): Brightens the strawberry flavor and adds a fresh zip.

Required Kitchen Tools for Lemon Buttermilk Pound Cake

• 10-inch Tube Pan: Your primary baking vessel that gives the pound cake its distinctive shape and helps ensure even baking.
• Electric Mixer: Essential for creaming butter and sugar until they become light and fluffy, which creates the cake’s tender texture.
• Large Measuring Cup: Perfect for combining liquid ingredients like buttermilk, vanilla, and vegetable oil with precision.
• Medium Mixing Bowl: Helpful for whisking together dry ingredients like flour, baking powder, and salt.
• Wire Cooling Rack: Allows your freshly baked cake to cool evenly and prevents the bottom from getting soggy.
• Blender: Needed to transform strawberries into a smooth, silky coulis for serving.
• Fine Mesh Strainer: Critical for removing strawberry seeds and creating a smooth, refined sauce.
• Aluminum Foil: Provides extra protection and even heat distribution on your baking sheet.
• Whisk: Great for thoroughly mixing dry ingredients and ensuring no lumps remain.
• Zester or Grater: Helps you remove delicate lemon zest for maximum flavor.

How to Bake Lemon Buttermilk Pound Cake

Refined Cooking Notes for Lemon-Buttermilk Pound Cake

• Pull out butter, eggs, and buttermilk an hour before baking to ensure they blend smoothly and create a tender cake texture.
• Use a microplane to grate lemon zest, capturing only the bright yellow part and avoiding the bitter white pith underneath.
• Cream butter and sugar thoroughly until the mixture looks light and fluffy, which helps create a soft, delicate pound cake crumb.
• Carefully butter and flour your tube pan, making sure to tap out excess flour to prevent the cake from sticking when you remove it.
• Press the strawberry puree through a fine-mesh strainer slowly and gently to remove seeds without pushing too hard and creating a cloudy sauce.

Different Takes on Lemon-Buttermilk Pound Cake with Strawberry Coulis

• Gluten-Free Delight: Swap wheat flour with almond or gluten-free blend, keeping the same measurement for a tender cake perfect for your celiac friends.
• Vegan Version: Replace eggs with mashed banana or flax eggs, swap buttermilk with coconut milk, and use plant-based butter to create a compassionate dessert.
• Citrus Swap: Trade lemon zest for orange or lime zest, adjusting the quantity to match your preferred citrus intensity and add a fresh flavor profile.
• Low-Sugar Option: Reduce sugar by half and use stevia or monk fruit sweetener, ensuring your cake remains moist while cutting down on refined sugars.

How To Plate Lemon Buttermilk Pound Cake With Coulis

• Slice and Serve: Cut thick, generous slices of the pound cake and drizzle the vibrant strawberry coulis right over the top for a stunning presentation.
• Brunch Companion: Pair this cake with a light, crisp mimosa or freshly brewed coffee to create a delightful weekend morning treat.
• Temperature Tip: Serve the cake at room temperature to ensure the most tender texture and let the lemon zest shine through.
• Garnish Elegantly: Sprinkle some fresh sliced strawberries or a dusting of powdered sugar around the cake plate to add a touch of fresh brightness.

Recommended Storage Method for Lemon-Buttermilk Pound Cake with Strawberry Coulis

• Seal the pound cake in an airtight container at room temperature for 3-4 days, keeping it fresh and soft without drying out.
• Wrap your cake tightly in plastic wrap, then aluminum foil, for freezer storage up to 2 months without losing texture or flavor.
• Store the strawberry coulis in a sealed glass jar in the refrigerator, where it will stay perfect for 5-7 days and maintain its bright color and taste.
• When serving chilled coulis, let it sit at room temperature for 10-15 minutes to restore its smooth, silky consistency before drizzling over cake slices.

Lemon Buttermilk Pound Cake with Strawberry Coulis Common Questions

Lemon Buttermilk Pound Cake Recipe

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• Total Time: 1 hour 5 minutes – 1 hour 10 minutes
• Yield: 12 1x

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Description

Whipping up this lemon-buttermilk pound cake with strawberry coulis feels like sunshine on a plate, bringing zesty freshness right to your table. Fresh strawberries and tangy buttermilk create a delightful dessert that sparks pure comfort and joy.

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Ingredients

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Cake Base:

• 3 cups unbleached, all-purpose flour
• 1 ½ cups sugar
• ½ cup unsalted butter
• 3 large eggs
• 1 ¼ cups buttermilk
• ½ cup vegetable oil

Supporting Ingredients:

• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract

Strawberry Coulis:

• 2 cups strawberries
• ¼ cup water
• 3 tablespoons sugar
• 1 tablespoon lemon juice

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Instructions

1. Preheat the oven to 350°F. Coat a 10-inch tube pan thoroughly with butter and flour. Place the prepared pan on a foil-lined baking sheet.
2. Whisk 3 cups flour, 2 tsp baking powder, and ¾ tsp salt in a medium bowl until completely combined.
3. Cream ½ cup butter and 1 ½ cups sugar in an electric mixer for 3-4 minutes until the mixture becomes light and airy. Incorporate 2 tbsp lemon zest.
4. Add 3 eggs one at a time to the butter mixture. Scrape down your mixing bowl after each egg to ensure even blending.
5. Mix 2 tsp vanilla, 1 ¼ cups buttermilk, and ½ cup vegetable oil in a large measuring cup.
6. Alternate adding flour mixture and buttermilk mixture to the batter in three stages. Fold gently until just combined. Do not overmix.
7. Transfer the batter into the prepared tube pan. Spread evenly with a spatula.
8. Bake at 350°F for 50-55 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
9. Remove cake from oven and let cool completely on a wire rack before serving.
10. For the coulis, blend 2 cups strawberries, ¼ cup water, 3 tbsp sugar, and 1 tbsp lemon juice until smooth.
11. Strain the strawberry mixture through a fine-mesh sieve to remove seeds. Refrigerate until chilled.

Notes

• Always use room temperature butter and eggs for the most even mixing and smooth cake texture.
• Zest the lemon carefully to avoid the bitter white pith, which can make your cake taste harsh.
• When adding buttermilk mixture, mix gently and just until ingredients are combined to keep the cake tender and prevent tough texture.
• Straining the strawberry coulis ensures a silky, seed-free sauce that looks professional and feels luxurious on the plate.

• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Category: Cakes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290 kcal
• Sugar: 20 g
• Sodium: 130 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg