Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
5 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
For the Lemon Glaze:
1 ½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Optional: 1 tablespoon heavy cream for extra smoothness
Preparation:
Step 1: Prepare Your Pan and Ingredients
Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly, making sure every groove is coated. Allow your butter, eggs, and buttermilk to come to room temperature, ensuring a smooth, velvety batter.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step adds air to the batter, giving your pound cake its classic fine crumb and lift.
Preparation:
