Lemon Buttermilk Pound Cake

Ingredients

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

Optional Lemon Glaze:

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

Instructions

1. Preheat Oven:
   Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or loaf pan.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3–5 minutes.
4. Add Eggs:
   Add the eggs one at a time, beating well after each addition.
5. Add Lemon & Vanilla:
   Mix in the lemon zest, lemon juice, and vanilla extract.
6. Combine Wet & Dry:
   With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined — do not overmix.
7. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool:
   Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
9. Glaze (Optional):
   In a small bowl, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

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