Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks/226g) unsalted butter, softened, plus more for greasing the pan
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • ¼ cup (60ml) lemon juice, freshly squeezed (from about 2-3 lemons)
  • 2 tablespoons lemon zest (from about 2-3 lemons)
  • 1 teaspoon vanilla extract
  • 2 cups (240g) powdered sugar, sifted
  • 3-4 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon milk

Instructions:

  1. Grease and flour the bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in lemon juice and lemon zest.
  7. Pour batter into the prepared bundt pan and spread evenly.
  8. Bake in a preheated oven (350°F/175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. In a medium bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Add more lemon juice or milk as needed to reach desired consistency.
  11. Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set before serving.