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🍋 This Lemon Buttermilk Pound Cake Will Blow You Away! Moist, Bright & Full of Southern Flavor! 🍰 If you’ve been searching for that moist, buttery, and golden Southern-style lemon pound cake that melts in your mouth—this is the one. It’s bright from fresh lemon juice and zest, rich from real butter and shortening, and perfectly balanced with tangy buttermilk. No dry cakes here—just pure pound cake heaven. 📘 Want 40+ Southern pound cake recipes like this? Grab the full collection here → https://jaffrywardjr.gumroad.com 🎁 Use code 2025 for 15% OFF for a limited time only! 00:00 – Intro + What Makes This Poundcake Special 00:38 – Full List of Ingredients 01:20 – Creaming Butter, Shortening & Sugar 03:05 – Adding Eggs One by One 04:45 – Mixing the Dry Ingredients 06:00 – Pouring in the Milk + Lemon Extract 07:15 – Final Batter Mix & Texture Tips 08:30 – Prepping the Pan + Pouring the Batter 09:20 – Baking Tips + Temperature 10:15 – The Bake Reveal (Golden Mile-High Rise!) 11:00 – Making the Lemon Glaze 12:10 – Glazing the Poundcake 13:00 – Final Results + Cutting the First Slice 13:45 – Outro + Get the Full Recipe in My eBook ✨ Full Recipe: Lemon Buttermilk Pound Cake Pound Cake Ingredients: • 2 sticks (1 cup) salted butter, room temperature • ½ cup butter-flavored shortening • 2 tablespoons lemon zest • 3 cups granulated sugar • 6 large eggs, room temperature • 1 cup whole buttermilk (or whole milk) • 1 teaspoon lemon extract • 3 cups White Lily All-Purpose Flour • ½ teaspoon baking powder • ½ teaspoon salt Lemon Glaze Ingredients: • 1½ cups powdered sugar • 1 tablespoon melted butter • 2 to 4 tablespoons fresh lemon juice (adjust for desired consistency) • 1 tablespoon lemon zest ⸻ 🧁 Instructions: 1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or spray with Pam’s Baking Spray. 2. In a large bowl, cream butter, shortening, lemon zest, and sugar for 5–7 minutes on high speed until light and fluffy. 3. Add eggs one at a time on low speed, mixing until just combined. 4. Alternate adding flour and buttermilk, beginning and ending with flour. 5. Stir in lemon extract. 6. Pour into prepared pan and smooth the top. 7. Bake for 1 hour 15 minutes or until a toothpick inserted comes out clean. 8. Cool in pan for 10 minutes, then turn out onto a wire rack. 9. Drizzle with lemon glaze while the cake is still slightly warm. ⸻ 🔥 Why You’ll Love This Recipe: • Incredibly moist with a tight, buttery crumb • Made with real ingredients, no shortcuts • Perfect for Sunday dinners, holidays, birthdays, or just because • Glaze brings that extra tangy-sweet punch 💬 Drop a 🍋 in the comments if you’re a lemon dessert fan! 📢 Don’t forget to LIKE, SUBSCRIBE, and turn on notifications for more classic Southern recipes.