Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ¾ cups granulated sugar (How We Perceive Sugar)
- 4 large eggs
- 1 cup buttermilk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional, but HIGHLY recommended)
Instructions
The PREP
- Before we dive into anything, let’s preheat your oven to 350°F (175°C). Prepare your pan with butter; this helps make sure our lemon cake won’t get STUCK! We do not need extra troubles right?. We can use a bundt pan but any cake mold works wonders.
- Get two mixing bowls because this requires some different actions in terms of ingredients! Get a bowl and put your dry things in there : Flour, Baking powder, soda and salt, whisk them all and we leave them for LATER.
- Now, our larger bowl we put our super SOFTENED butter, this step its super important. I can’t emphasis how much. Add our granulated sugar. With a hand electric mixer , mix on medium speed. Beat it well for a good 3-4 min, this needs to look SUPER creamy. I like to call this making magic because of its smooth texture.
- With those beautiful creamy batter start putting in one egg at a time beating in-between!. Next get that amazing smell, which is our vanilla, and the gorgeous color that our zest gives and incorporate all!. Mix awayyy for around one to two mins. The mix will already be looking quite yummy so far!!
Mixing Magic Phase
- This step is so quick that we can bake immediately. Start low mix in your dry mixture. Get about 1/3, then your 1/2 buttermilk, and then 1/3 dry. Keep following until all are incorporated. The last dry mixture step should go in together with your lemon juice! This adds an amazing zesty power. There’s no need to mix a whole LOT; otherwise, we will overmix it, and it’s gonna get tough! STOP NOW!

Baking phase
- Pour into the pan you had prepped! This now goes directly into our heated oven at 350 for 60 to 70 min until our toothpick comes out clean (every oven acts a little different sometimes!). Then set for our timer, this feels like forever, hahaha; just hang on because you’re gonna love it once ready!
- Once the timer rings, take the cake out and rest in pan for a solid 10 min, then get it in your wire rack and enjoy this sight because its ready!. The topping is now up to you! If its me always powderd sugar, super light.


Notes
- For that extra citrus POWER I shared a secret: Use an additional 2 spoons of juice, 2 spoons of sugar cooked together low until disolved and using a toothpick pore it at top in holes!. This brings the flavor higher!. This was a trick from my aunt!
- Always remember room temperature is better, so the batter mixes better together.
- Don’t overmix; otherwise, it becomes thicker and is not ideal!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 313 kcal
- Sugar: 40g
- Fat: 7g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 4g
Keywords: LemonLovers, PoundCakeMagic, BakingAtHome, DessertGoals, LemonDreams, BakeAndShare