This lemon buttermilk cake is a blue-ribbon winner. This pound cake always gets rave reviews.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- Zest of 2 lemons
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the lemon zest and lemon juice until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of freshly squeezed lemon juice until smooth.
- Once the cake is completely cooled, drizzle the lemon glaze over the top. Slice and serve.
