Instructions
1. Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×13 inch baking pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lemon zest and vanilla extract.
4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. In a small bowl, combine the buttermilk and fresh lemon juice.
6. Alternately add the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
7. Pour the batter evenly into the prepared pan.
8. Bake for 60-70 minutes for a Bundt pan, or 50-60 minutes for a 9×13 inch pan, 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. While the cake cools, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if a thinner glaze is desired.
11. Once the cake has completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Short Tips
* **Room Temperature Ingredients are Key:** This ensures a smooth batter and a perfectly baked cake.
* **Don’t Overmix:** Overmixing can lead to a tough cake. Mix until just combined.
* **Zest Before Juicing:** It’s much easier to zest a whole lemon than a juiced one!
* **Bundt Pan Prep:** Ensure your Bundt pan is thoroughly greased and floured to prevent sticking and preserve your cake’s beautiful shape.
* **Cool Completely Before Glazing:** Applying glaze to a warm cake will cause it to melt and absorb rather than set nicely.
