Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk
- 1 tsp vanilla extract
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat oven to 325°F (160°C). Generously grease and flour a bundt pan or two loaf pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Add dry ingredients alternately with buttermilk, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes (50–60 minutes for loaf pans), until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes, then turn onto a wire rack. Once fully cooled, drizzle with lemon glaze if desired.
Notes
- For a nutty note, add ½ tsp almond extract.
- Stir in poppy seeds for extra texture.
- Swap lemon zest for orange zest for a citrus twist.
- Decorate with candied lemon peel or thin lemon slices for presentation.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
