With its moist crumb, tangy lemon glaze, and a delightful balance of sweetness and tartness, you’ll find yourself reaching for this recipe time and again.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
This should take about 4-5 minutes on medium speed using a hand mixer or stand mixer.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Start and end with the flour mixture.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.