Lemon Pound Cake

I use this lemon pound cake for my Lemon Berry Trifle, but it's delicious on it's own! It would be perfect with just a lemon glaze!

Recipe adapted from here.

1 cup butter (at room temperature)

3 cups flour

2 tsp baking powder

1/2 tsp salt

2 cups sugar

5 large eggs

3/4 cup buttermilk

2 tbsp lemon zest (about 2 lemons)

2 tbsp lemon juice (about 2 lemons)

Preheat the oven to 325. Butter a 9-inch round cake pan. Whisk together the flour, baking powder, and salt. Set aside.

Place the butter in a large bowl and beat until soft. Add the sugar and beat until fluffy, 1-2 minutes. Add the eggs one at a time, beating until incorporated after each addition. Reduce the speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Beat until incorporated after each addition. Stir in the lemon zest and lemon juice.

Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.