Image Credit: Sandra Sandra
## Ingredients
### For the Cake:
– 3 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3 cups granulated sugar
– 6 large eggs, at room temperature
– 1 tablespoon lemon zest (about 2 lemons)
– 1 tablespoon fresh lemon juice
– 1 teaspoon vanilla extract
– 1 cup buttermilk, at room temperature
### For the Lemon Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
## Instructions
### Step 1: Preheat the Oven
1. **Preheat Your Oven:** Set your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, making sure to cover all the nooks and crannies to prevent sticking.
### Step 2: Prepare Dry Ingredients
2. **Mix Dry Ingredients:** In a medium bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
### Step 3: Cream Butter and Sugar
3. **Cream Butter and Sugar:** In a large mixing bowl, beat 1 cup of unsalted butter on medium speed until creamy and smooth, about 2 minutes. Gradually add 3 cups of granulated sugar, continuing to beat until light and fluffy, about 5 minutes.
### Step 4: Add Eggs
4. **Add Eggs:** Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
### Step 5: Add Lemon and Vanilla
5. **Flavor It Up:** Mix in 1 tablespoon of lemon zest, 1 tablespoon of fresh lemon juice, and 1 teaspoon of vanilla extract until combined.
### Step 6: Alternate Dry Ingredients and Buttermilk
6. **Combine Mixtures:** With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined after each addition. Do not overmix.
### Step 7: Pour into Pan and Bake
7. **Pour and Bake:** Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan on the counter to remove any air bubbles. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
### Step 8: Cool the Cake
8. **Cool It Down:** Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
### Step 9: Prepare the Lemon Glaze
9. **Make the Glaze:** In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. The glaze should be thick but pourable. Add more lemon juice if needed to reach the desired consistency.
### Step 10: Glaze the Cake
10. **Glaze It Up:** Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to cascade down the sides for a beautiful finish.
### Step 11: Serve and Enjoy
11. **Serve:** Slice the cake, serve, and enjoy the tangy, sweet flavors of this delectable Lemon-Buttermilk Pound Cake!
## Tips and Variations
– **Make It Extra Lemon-y:** Add an extra tablespoon of lemon zest to the batter for a stronger lemon flavor.
– **Berry Burst:** Fold in 1 cup of fresh blueberries into the batter before baking for a fruity twist.
– **Herbal Infusion:** Add a tablespoon of finely chopped fresh herbs like rosemary or thyme to the glaze for an aromatic touch.
Enjoy baking and savor every bite of your homemade Lemon-Buttermilk Pound Cake! This cake is perfect for any gathering or simply as a treat for yourself. Happy baking!
