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Lemon Buttermilk Pound Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author Joy in Every Kitchen

Ingredients

  • 1/2 lb butter 2 cubes (room temp)
  • 2 cups sugar
  • 2 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 4 large eggs
  • 3 egg yolks
  • 1/2 cup buttermilk
  • 1 TBSP freshly grated lemon zest
  • 1 1/2 TBSP fresh squeezed lemon juice
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 325*
  • Butter and flour a 10" bundt pan.
  • Using a Kitchenaid or hand mixer combine butter, sugar, vanilla, and 4 whole eggs until well creamed.
  • Slowly add in flour and baking powder.
  • Whisk the egg yolks, zest, and buttermilk together, then slowly add mixture to rest of batter.
  • Mix until well blended.
  • Pour batter into prepared bundt pan.
  • Bake at 325* for 1 hour or until thin knife inserted into center of cake comes out clean.
  • Cool in pan on wire rack.
  • Remove from pan and dust with powdered sugar.