Indulge in the delightful tanginess and rich texture of this Lemon-Buttermilk Pound Cake. Bursting with citrus flavor and moistened by the subtle creaminess of buttermilk, this cake is a perfect treat for any occasion.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- Juice of 2 lemons
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in the lemon zest, lemon juice, and vanilla extract until evenly incorporated into the batter.
- Pour the batter into the prepared bundt pan and spread it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice as needed.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
- Slice and serve the lemon-buttermilk pound cake, and enjoy its irresistible citrusy goodness!
