Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a standard loaf pan. - Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. - Add the Eggs:
Add the eggs one at a time, beating well after each addition. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, combine the buttermilk, lemon zest, lemon juice, and vanilla extract. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing until just combined. Do not overmix. - Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake:
Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely. - Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth and pourable. Adjust the consistency by adding more lemon juice if needed. - Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. - Serve:
Slice and serve the cake. Enjoy!
Tips:
- Make sure all your ingredients are at room temperature before you start.
- Do not overmix the batter to keep the cake light and fluffy.
- If you prefer a stronger lemon flavor, you can add an additional tablespoon of lemon zest to the batter.