Preheat your oven to 325°F (165°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. Stir in the lemon zest and lemon juice.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the vanilla extract.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled cake, allowing it to cascade down the sides
Variations & Tips
For a different twist, try adding a teaspoon of almond extract to the batter for a nutty undertone. You can also fold in a cup of fresh blueberries or raspberries for a burst of fruity flavor. If you prefer a more pronounced lemon flavor, increase the lemon zest in the batter and glaze. For a festive touch, sprinkle the glazed cake with candied lemon peel or edible flowers. Remember, the key to a perfect pound cake is not to overmix the batter, which keeps it tender and moist.
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