Delicious Lemon Buttermilk Pound Cake with a Zesty Lemon Glaze

Indulge in the rich and moist lemon pound cake made with tangy buttermilk and topped with Aunt Evelyn's special lemon glaze. This classic dessert is perfect for any occasion and will surely impress your guests with its perfect balance of sweetness and tartness.

Ingredients

• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup fresh lemon juice

Directions

1. Preheat the oven to 325°F and grease a 10-inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract and lemon zest.
5. In a separate bowl, combine the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
7. Stir in the lemon juice until well combined.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
11. While the cake is cooling, prepare Aunt Evelyn's lemon glaze by mixing powdered sugar and lemon juice until smooth.
12. Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Interesting Facts