This Lemon Bundt Cake Recipe is the perfect way to brighten any day!
It’s dense, buttery, and full of fresh citrus flavor.
All-purpose flour Baking soda Kosher salt Buttermilk Lemon zest and fresh lemon juice Unsalted butter Granulated sugar Eggs Powdered confectioners’ sugar
Sift together the flour, baking soda, and salt. Set aside. Mix together the buttermilk, lemon juice, and lemon zest.
Cream the butter and sugar on medium speed until they’re light and fluffy. Add the eggs one at a time.
Add dry ingredients to the butter mixture, alternating between the dry ingredients and the buttermilk mixture.
Pour the batter into the prepared pan and smooth it out with a spatula. Bake the cake.
Whisk the powdered sugar and lemon juice together in a small bowl.
Place the cooled cake on a serving platter and pour the glaze over the top.
Buttermilk is the secret to making this lemon pound cake super moist.
Wrap the pound cake well and store it at room temperature for 3 to 4 days, or in the refrigerator for up to a week.