Lemon Buttermilk Pound Cake

Ingredients:

Cake

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup sour cream (or plain yogurt)
• ½ cup buttermilk
• ½ cup unsalted butter, softened
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan or small Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in sour cream, buttermilk, lemon juice, lemon zest, and vanilla extract until smooth.
6. Gradually add the dry ingredients, mixing just until combined. Do not overmix.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Glaze

1. Whisk powdered sugar and lemon juice until smooth.
2. Drizzle over the cooled cake and allow glaze to set before slicing.

Tips for Best Results

• Use room-temperature eggs for a smoother batter.
• Do not overmix once the flour is added to keep the cake tender.
• For extra lemon flavor, poke small holes in the warm cake and spoon glaze over the top.

Storage

Store tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days.