Lemon Buttermilk Pound Cake

Ingredients

For the Cake:

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

For the Lemon Glaze (optional but recommended):

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3–5 minutes).
4. Add eggs one at a time, beating well after each addition.
5. In a small bowl or measuring cup, combine buttermilk, lemon juice, lemon zest, and vanilla.
6. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture (start and end with flour). Mix just until incorporated—don’t overmix.
7. Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
9. For the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
10. Let the glaze set for 15–20 minutes before slicing. Serve and enjoy!

Would you like a version with blueberries or a cream cheese filling?