Ingredients
Scale
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 Large eggs, room temperature
- 1 cup Buttermilk
- 3 tablespoons Fresh lemon zest
- 1/4 cup Freshly squeezed lemon juice
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your preferred baking pan, whether it is a bundt pan, a standard cake tin, or a loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Zest your lemons before juicing them to get the most flavor out of the peel.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the flour mixture, mixing only until just combined to keep the texture light.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely. For an extra “bright” finish, drizzle with a simple lemon glaze made of powdered sugar and lemon juice while the cake is still slightly warm.
- Cook Time: 65 minutes