Instructions
Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet and dry:
Add the flour mixture to the creamed mixture alternately with the buttermilk and lemon juice, starting and ending with the flour. Mix just until combined.
Bake:
Pour the batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the glaze:
Whisk together the powdered sugar, lemon juice, zest, and vanilla (if using) until smooth. Add more juice for a thinner glaze or more sugar to thicken.
Glaze the cake:
Once the cake is completely cool, drizzle glaze generously over the top.
Instructions
Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan.
Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet and dry:
Add the flour mixture to the creamed mixture alternately with the buttermilk and lemon juice, starting and ending with the flour. Mix just until combined.
Bake:
Pour the batter into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the glaze:
Whisk together the powdered sugar, lemon juice, zest, and vanilla (if using) until smooth. Add more juice for a thinner glaze or more sugar to thicken.
Glaze the cake:
Once the cake is completely cool, drizzle glaze generously over the top.
