Lemon Buttermilk Pound Cake

Moist, zesty, and glazed to perfection—this cake is bursting with citrus sunshine!

 Ingredients:

For the Cake:

• 1 cup unsalted butter, softened

• 2 ½ cups granulated sugar

• 4 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

• ¼ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• Optional: thin lemon slices for decoration

 Directions:

1. Preheat Oven:

Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan.

2. Cream Butter & Sugar:

In a large bowl, cream together butter and sugar until light and fluffy.

3. Add Eggs:

Beat in eggs one at a time, mixing well after each addition.

4. Dry Ingredients:

In a separate bowl, whisk together flour, baking soda, and salt.

5. Mix Wet Ingredients:

Combine buttermilk, lemon juice, lemon zest, and vanilla in a small bowl.

6. Combine Mixtures:

Alternate adding the dry and wet ingredients into the butter mixture, starting and ending with the dry. Mix just until combined.

7. Bake:

Pour batter into the prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Glaze:

Cool in the pan for 15 minutes, then invert onto a wire rack. Once completely cooled, whisk glaze ingredients and drizzle over the cake. Top with lemon slices if desired.

 Tips:

• Use fresh lemons for the brightest flavor.

• Let the glaze sit for a few minutes before slicing for cleaner cuts.

• Store in an airtight container for up to 5 days.