Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tbsp lemon zest (from 1–2 lemons)
1/4 cup fresh lemon juice
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
Lemon Glaze:
1 cup powdered sugar
2–3 tbsp lemon juice
Optional: 1 tbsp melted butter for a rich finish
Instructions:
Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each. Stir in vanilla, lemon juice, and zest.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with flour. Don’t overmix.
Pour batter into the prepared bundt pan and bake for 45–55 minutes or until a toothpick comes out clean.
Let the cake cool 10 minutes, then turn it out onto a wire rack to cool completely.