Southern Buttermilk Pound Cake with Sour Cream Lemon Glaze

Southern Buttermilk Pound Cake
Buttermilk Pound Cake 

Southern Buttermilk Pound Cake 

One of my earliest memories is at my maternal grandmother’s apartment in Harlem, NY. I stayed with her a couple of evenings a week while my mother was teaching an English Literature class part-time at Meger Evers College. I must have been just under 3 years old. She was still officially on maternity leave from her full-time high school teaching position but was able to squeeze in the part-time job with my grandmother’s help. 
Pound cake recipe
Southern Buttermilk Pound Cake

My grandmother knew how much I loved her Southern Butter Pound Cake. She made it for all of our holiday dinners and celebrations. My grandmother was known for two particular desserts, peach cobbler, and pound cake. She told me that she learned to bake from her mother who was a pastry chef at a bakery in the downtown area of St. Augustine, Florida where my family is from. 

So, when I stayed with her on those evenings, she always had slices of her buttery golden brown pound cake for me to snack on. I can still remember sitting on her bed right next to her, eating my warm slice of pound cake while she read how “Winnie The Pooh” got stuck again in that honey tree! That memory I’ll never forget. 

Through the years, I often watched her as she made that pound cake. Using sticks of softened butter and vanilla, measuring out sugar and flour, and adding half a dozen or more eggs. She would also sometimes add a little lemon juice too. It was to enhance the flavors. After creaming the butter and sugar, then adding all the other ingredients, they would get poured into a buttered and floured bundt pan and placed in the oven.

Moist pound cake recipe
Smell the aroma of the baking cake

The aroma of the baking cake was intoxicating. The smell of warm sugar and vanilla would weave through our noses. The anticipation of that first buttery, sweet bite was all anyone could think about. 

The hardest part was waiting for the cake to cool after she took it out of the oven. After it did, that first bite was completely worth the wait. It was like heaven on earth! 

It was the best taste ever. Unfortunately, my grandmother passed before I could get all of the correct measurements of the recipe. 

So, since then, I have worked tirelessly on coming up with a recipe that was just like hers, and I think that I have. This pound cake is buttery and dense just like my grandmother’s. 

Related: 6 Cupcake Recipes That Will Wow the Crowd
Recipe for pound cake
You can serve the pound cake in slices 

Pound Cake Toppings

You can serve the pound cake in slices the way it is. Or you can also slice it and add a few toppings to it, especially if you are entertaining. Grilled peaches, pineapples, or fresh strawberries and a dollop of whipped cream would make this pound cake perfect! 

Desert Recipe
You can serve it with grilled peaches

I hope I’ve done my grandmother proud.

Pound Cake Recipe:

Southern Butter Poundcake with Sour Cream Lemon Glaze

Pound Cake Ingredients:

3 sticks of butter, softened 
2 1/2 cups sugar
5 large eggs
1/2 tsp salt
2 tsp vanilla extract
1 tbsp fresh lemon juice
1 tbsp lemon zest 
3 cups flour
1 cup heavy cream

Pound cake recipe

Sour Cream Lemon Glaze Ingredients: 

2 tbsp sour cream
1 tbsp lemon juice
2 cups powdered sugar

Mix all 3 ingredients. Set aside until you are ready to glaze the cake. 
Pound Cake
Are you ready for your slice of cake?

Southern Buttermilk Pound Cake With Sour Cream Lemon Glaze Instructions:

  • Pre-heat oven to 350 degrees.  
  • Grease and flour bundt pan and set aside. 
  • In a stand mixer, cream butter and sugar.
  • Add eggs, salt, vanilla, lemon juice, and lemon zest. 
  • Mix until incorporated.
  • Add flour and heavy cream. 
  • Mix again. Pour into a bundt pan. 
  • Bake 60-70 minutes or until a toothpick comes out clean when inserted into the middle. 
  • Cool on a wire rack. 
  • Invert cake and spoon on the glaze. 
 Serve by itself or with grilled fruit and ice cream. 

Serve by itself or with grilled fruit and ice cream. 

Guest Author: Hi! I'm Monique. My life has taken me from a single woman in NYC to now a wife & a mom with 2 children living in the Suburbs of New York. I am Social Worker by trade, but currently a stay-at-home mom. I’ve always loved to cook and bake, so it inspired me to start a Food Blog. I wanted to share my recipes with others and to review food products to help make others’ cooking a little easier. Stop by my blog for recipes, great photos, and helpful reviews. 

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