Get prepped

Cup of Yum
1. Preheat the oven to 350F. Thoroughly grease a bundt pan with baking spray. Don’t be shy with the spray – you want to do a very good job of coating the entire surface of the pan to prevent sticking as you remove from the pan.

Make the cake batter

1. In an electric mixer with the paddle attachment, cream the butter and sugar together on high speed until pale, light and fluffy. You may need to scrape the sides of the mixing bowl down with a spatula to ensure everything is mixed in. It should not be gritty at all and should take about 8-10 minutes.
2. Decrease to medium speed. Add the eggs, one at a time, beating well after each addition to incorporate fully before adding the next one.
3. Sift the flour, salt and baking soda together in a small bowl.
4. With the mixer on low speed, alternate adding the flour and buttermilk in 1/2 cup additions.
5. Add the lemon juice and zest and mix well.
6. Pour batter into the prepared bundt.

Bake

1. Bake at 350 degrees F for 5 minutes.
2. After 5 minutes, reduce the oven temperature to 325 degrees F and bake for 60 minutes.
3. Check doneness using a toothpick inserted into the cake. If it comes out clean – it’s done! If not, bake for 5 more minutes until it does (up to about 75 minutes total time.
4. Remove from oven and allow to cool in the pan for 10 minutes, before turning out to a wire rack to cool completely. Loosen the cake by gently shaking the pan.

Lemon Glaze

1. Mix the powdered sugar, lemon juice and zest in a bowl.
2. Drizzle over cooled cake.
3. Devour.