Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
For optional lemon glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or two loaf pans thoroughly.
- In a large bowl, cream the softened butter and granulated sugar together for 4–5 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl or large measuring cup, mix the buttermilk, fresh lemon juice, lemon zest, and vanilla extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with the lemon-buttermilk mixture. Begin and end with the dry ingredients. Mix gently and avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
- Bake for 55–65 minutes. Start checking at 55 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes. Carefully turn it out onto a wire rack to cool completely.
- Optional: To make the lemon glaze, whisk the powdered sugar, lemon juice, and lemon zest together until smooth. Drizzle over the cooled cake. Let it set before slicing.
Notes
Use fresh lemons for the best flavor.
Do not overmix the batter to avoid a dense texture.
If using loaf pans, begin checking for doneness around 45 minutes.
For a dairy-free version, substitute the buttermilk with 1 cup almond milk + 1 tablespoon lemon juice.
- Prep Time: 15
- Cook Time: 65