Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.

Fold in the lemon zest and lemon juice until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of freshly squeezed lemon juice until smooth.

Once the cake is completely cooled, drizzle the lemon glaze over the top. Slice and serve.