Q1: What is the absolute, number one secret to a truly moist pound cake that isn't dry?

The most important secret is to use room temperature ingredients and to not overmix your batter. Using softened butter, room temperature eggs, and room temperature buttermilk is the key to creating a smooth, stable emulsion that will bake up into a beautifully moist and tender cake. When you are alternating your wet and dry ingredients, be sure to mix on a low speed and only until the flour has just disappeared.

Q2: How do I keep my bundt cake from sticking to the pan?

The key is to grease and flour your pan meticulously . Use a softened butter or a baking spray to get into every single nook and cranny of your intricate bundt pan. Then, add a few tablespoons of flour and tilt and tap the pan until the entire greased surface is covered in a thin, even layer of flour. This creates a non-stick barrier that will help your cake to release beautifully.

Q3: Can I make this cake ahead of time for a party?

Yes, absolutely! This is a perfect make-ahead dessert. You can bake the cake a day or two in advance and store it, un-glazed and well-wrapped, at room temperature. It is best to add the fresh glaze on the day you plan to serve it.

Q4: Can I make this recipe in a different kind of pan?

Yes! If you do not have a bundt pan, you can bake this cake in two 9x5-inch loaf pans . You will need to reduce the baking time to about 45-55 minutes.

Q5: What can I use if I don't have buttermilk?

If you don't have buttermilk, you can easily make a simple substitute at home! For every 1 cup of regular milk, simply add 1 tablespoon of either white vinegar or fresh lemon juice . Let the mixture sit for about 5 to 10 minutes, and it will begin to curdle slightly. This will create the acidity needed for a tender cake crumb.

Moist Lemon Pound Cake (Easy Bundt Cake Recipe!)

A classic, from-scratch recipe for a moist and tender Lemon Pound Cake with a sweet-tart lemon glaze. This rich, buttery cake is baked in a Bundt pan and gets its bright, citrusy flavor from a generous amount of fresh lemon juice and lemon zest in the batter. After baking and cooling, the cake is finished with a simple but delicious lemon glaze, made from powdered sugar and more fresh lemon, that is drizzled over the top.

Author: Evelyn

Ingredients

For the Cake:
2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
5 large eggs
1 cup buttermilk
1 tbsp lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
For the Lemon Glaze:
2 cups powdered sugar
¼ cup fresh lemon juice
2 tbsp unsalted butter, melted
1 tsp lemon zest

Instructions

Bake the Cake: Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan.
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients, and mixing until just combined.
Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Make the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon juice, melted butter, and lemon zest in a small bowl until smooth.
Drizzle the glaze over the completely cooled cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.

Notes

Using room temperature ingredients (butter, eggs, buttermilk) is a key step that helps the batter to mix together smoothly and evenly.
Be careful not to overmix the batter after adding the flour, as this can result in a tough cake. Mix only until the ingredients are ‘just combined.’
Allowing the cake to cool completely before adding the glaze is important to prevent the glaze from melting and becoming too thin.

Find it online: https://cookupjoy.com/moist-lemon-pound-cake/