Lemon Buttermilk Pound Cake – Moist, Tangy, Old-Fashioned Southern Dessert

Ingredients:
For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
5 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
Discover more
Juice
Buttermilk
Lemon
juice
Butter
Flour
buttermilk
butter
Cake
lemon
For the Lemon Glaze:

1 ½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Optional: 1 tablespoon heavy cream for extra smoothness
Preparation:

see continuation on next page