Ingredients
For the Cake:
- 1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
- 1 cup (8 oz / 226g) full-fat cream cheese, softened to room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (360g) all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- Zest of 2 large lemons
- ¼ cup (60ml) fresh lemon juice
- 2 teaspoons pure vanilla extract
For the Lemon Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
Equipment Needed
- 10-inch tube pan or Bundt pan
- Stand mixer or hand mixer
- Large mixing bowls
- Whisk and spatula
- Zester and juicer
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
Start by preheating your oven to 325°F. This lower temperature is key for a pound cake—it ensures the center cooks through without over-browning the edges. Generously grease and flour your tube pan. Don’t skimp on this step; there’s nothing sadder than a beautiful cake stuck in the pan. In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl or measuring jug, combine the buttermilk, lemon zest, lemon juice, and vanilla extract.(See the next page below to continue steps…)