Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 4–5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined. Stir in vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, make the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake. Add lemon zest on top if desired.
Would you like tips for making it extra moist or how to store it for later?