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Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or a bundt pan to prevent the cake from sticking.
Cream the Butter and Cream Cheese:
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy, about 3 minutes. The mixture should be light and fluffy.
Add Sugar and Eggs:
Gradually add the granulated sugar to the butter-cream cheese mixture, continuing to beat until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition. Be sure to scrape the sides of the bowl to ensure everything is well combined.
Incorporate Lemon Flavor:
Mix in the vanilla extract, lemon zest, and lemon juice until fully combined. The citrus will give the batter a delightful fragrance.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined.
Bake the Cake:
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
If the top of the cake starts to brown too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking.
Cool and Serve:
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optional: Once the cake has cooled, dust it lightly with powdered sugar for an added touch of sweetness.
Serving and Storage Tips:
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