Step 1

Preheat your oven to 325F. Then grease the cake pans you’re going to use. When baking pound cakes, I usually use either a tube pan or 2 loaf pans. If using a tube pan, line the bottom with parchment paper. Set aside.

Step 2

In a large bowl, combine 3 cups flour, 1/4 teaspoon baking soda and 1/2 teaspoon salt.

Step 3

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 3 cups sugar on medium-high speed until light and fluffy (about 5 minutes).

Step 4

Switch to low speed and add the 6 eggs one at time, making sure each one is incorporated well after each addition.

Step 5

Stir in 1 tablespoon lemon juice, 2 teaspoons lemon zest and 1 teaspoon vanilla.

Step 6

Add in a third of your flour mixture then half of your buttermilk. Then another third of your flour, the rest of your buttermilk and finally the last of your flour, making sure to combine well after each addition.

Step 7

Transfer the batter into prepared pans and bake for 60-75 minutes (see notes). The cakes are done when they start to pull away from the sides of the pan and if a toothpick inserted in the middle comes out clean or with minimal dry crumbs clinging to it.

Step 8

Take out from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 9

Drizzle with lemon glaze, if using, while the cakes are still warm.

Step 10

Mix 3/4 cup confectioner's sugar and 2 teaspoons lemon juice in a small bowl until the sugar completely dissolves and the consistency becomes runny.