Lemon Buttermilk Pound Cake Recipe That MELTS in Your Mouth | Old-Fashioned & Easy!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

Zest lemons to get about 1 teaspoon of lemon zest.

Measure 3 cups of granulated sugar using a scale or cups.

Combine sugar and lemon zest in a bowl.

Add 2 sticks of room temperature salted butter and 1/2 cup of butter flavor shortening to the sugar mixture.

Cream the butter, sugar, and shortening together for 5 to 7 minutes until light and fluffy.

Scrape down the bowl to ensure everything is well combined.

Add eggs one at a time, mixing on low speed until the yellow yolk is fully incorporated before adding the next egg.

Once all eggs are added, scrape down the bowl again to mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens