Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 5 large eggs, room temperature
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Optional: 1 tablespoon heavy cream for extra smoothness
Step‑by‑Step Instructions
Step 1: Prepare Pan and Ingredients
Preheat the oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly, making sure every groove is coated; this helps the cake release cleanly despite its rich, dense crumb. Let the butter, eggs, and buttermilk come fully to room temperature so the batter emulsifies smoothly.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until very light and fluffy. This step incorporates air into the mixture, which helps the pound cake rise and contributes to that fine, tight crumb and tender texture.
Step 3: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Stir in the lemon zest, lemon juice, and vanilla extract until the batter smells fragrant and citrusy and everything is evenly combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda to remove clumps and evenly distribute the leavening. Keeping the dry ingredients well mixed helps the cake rise evenly and prevents tunnels or dense pockets.
Step 5: Add Buttermilk and Dry Ingredients Alternately
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix on low speed and stop as soon as everything is just combined; over‑mixing at this stage can develop gluten and make the pound cake tougher and denser.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake at 325°F (165°C) for 65–75 minutes, or until the cake is golden, fragrant, slightly pulling away from the edges, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Glaze
Let the cake cool in the pan on a wire rack for 10 minutes to set the structure, then carefully invert onto a rack or serving plate and remove the pan. Allow the cake to cool completely before glazing so the icing clings and doesn’t slide off. Whisk together the powdered sugar, lemon juice, lemon zest, and heavy cream (if using) until smooth and pourable, then drizzle generously over the cooled cake, letting it drip down the sides.