Preheat your oven to 325°F (165°C). Grease and flour a large Bundt pan or tube pan thoroughly, making sure every groove is coated. Allow your butter, eggs, and buttermilk to come to room temperature, ensuring a smooth, velvety batter.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step adds air to the batter, giving your pound cake its classic fine crumb and lift.

Step 3: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. The kitchen should already smell beautifully citrusy at this point.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. This ensures even distribution and prevents clumping once added to the batter.

Step 5: Add Buttermilk and Dry Ingredients Alternately

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Mix gently and only until combined. Overmixing can make the pound cake dense.

Step 6: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth the top. Bake for 65–75 minutes, or until a toothpick comes out clean. The cake should be golden, fragrant, and slightly pulling away from the edges.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes before turning it onto a wire rack. Allow it to cool fully before adding the glaze. Mix powdered sugar, lemon juice, and zest until smooth, then drizzle generously over the cake.