Lemon Pound Cake

Instructions

1. Prepare the baking pan
   Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans. Make sure to coat all the crevices thoroughly to prevent sticking.
2. Cream butter and sugar
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4-5 minutes. This incorporates air into the batter, which helps create the cake's tender texture.
3. Add eggs and flavorings
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, lemon juice, and vanilla extract. The mixture may look slightly curdled, but this is normal.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
5. Create the batter
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients (3 additions of dry, 2 of buttermilk). Mix on low speed just until combined after each addition. Be careful not to overmix.
6. Bake the cake
   Pour the batter into the prepared pan(s) and smooth the top. Bake for 60-70 minutes for a bundt pan, or 45-50 minutes for loaf pans, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and remove from pan
   Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. If the cake resists, tap the pan gently on the counter or run a thin knife around the edges.
8. Make and apply the glaze
   When the cake is completely cool, whisk together the powdered sugar and lemon juice until smooth. Adjust consistency if needed - add more sugar for a thicker glaze or more juice for a thinner one. Drizzle over the cake, letting it run down the sides. Allow the glaze to set for about 20 minutes before serving.