Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1 tbsp (6g) lemon zest
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat oven to 325°F (163°C). Grease a 10-cup Bundt pan or 9x5 inch loaf pan with butter and flour or baking spray.
  2. Sift together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream the softened butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is pale and fluffy.
  4. Incorporate eggs one at a time, beating well after each addition to maintain a smooth emulsion.
  5. Reduce mixer speed to low. Add one-third of the flour mixture, then half of the buttermilk mixed with vanilla and lemon. Repeat the process, ending with the final third of flour, mixing only until streaks disappear.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 80-90 minutes, or until the cake pulls away from the sides and a skewer inserted into the center comes out clean.
  8. Let the cake rest in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.