Buttermilk Pound Cake

1 1/2 cups unsalted room temperature butter 
3 1/2 cups flour 
1/2 tsp salt 
1/2 tsp baking soda 
2 1/2 cups sugar 
4 eggs, room temperature 
2 tsp vanilla 
1 cup buttermilk 
Juice of one lemon 

Preheat oven to 300F. Grease and flour a bundt pan.

Whisk together flour, salt and baking soda. In a stand mixer, beat the butter. Add sugar and cream together. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. 

On low speed, alternate adding the flour mixture and buttermilk mixture, making three additions of each. Stir in lemon juice.

Pour batter into bundt pan. Bake for about 75 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 20 minutes, then invert onto a rack to finish cooling.