This recipe is awesome! It’s even more delicious the next day, if you can wait!

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the vanilla extract.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake 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 turn it out onto a wire rack to cool completely.

To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.