Lemon Buttermilk Pound Cake – Moist, Tangy, Old-Fashioned Southern Dessert

Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
5 large eggs, room temperature
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt

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