Lemon-buttermilk pound cake

Here’s a simple and delicious recipe for Lemon-Buttermilk Pound Cake:

Ingredients:

Cake:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1/3 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1 cup buttermilk

Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs: Add the eggs one at a time, beating well after each addition.
5. Add Lemon: Mix in the lemon juice and lemon zest.
6. Alternate Wet and Dry: With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
7. Bake: Pour the batter into the prepared pan(s). Smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using loaf pans, baking time may be reduced to 50-60 minutes.
8. Cool: Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
9. Glaze: Once the cake is completely cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle the glaze over the cake, allowing it to drip down the sides.
10. Serve: Slice and serve. Enjoy your lemon-buttermilk pound cake!

This cake is perfect for any occasion, offering a delightful combination of tangy lemon and rich, buttery flavor. Enjoy!