Lemon & Buttermilk Pound Cake 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, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

Stir in the lemon zest and lemon juice.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving.