Lemon-Buttermilk Pound Cake Recipe

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk, room temperature
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a standard loaf pan.
2. Cream the Butter and Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
3. Add the Eggs:
   Add the eggs one at a time, beating well after each addition.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix Wet Ingredients:
   In another bowl, combine the buttermilk, lemon zest, lemon juice, and vanilla extract.
6. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
7. Bake the Cake:
   Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
9. Prepare the Lemon Glaze:
   In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed.
10. Glaze the Cake:
    Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
11. Serve:
    Slice and serve the cake. Enjoy!

Tips:

• Make sure all your ingredients are at room temperature before you start.
• Do not overmix the batter to keep the cake light and fluffy.
• If you prefer a stronger lemon flavor, you can add an additional tablespoon of lemon zest to the batter.