Glazed Lemon Buttermilk Pound Cake

I got this one from a neighbor. Moist, tender and a flavorful poundcake. So good with ice cream. Please use real butter because it makes a great difference in the flavor.

• Ready In: 1 hr 45 mins
• Serves: 8
• Yields: 1 bundt pan

Ingredients

• CAKE

• 3  cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup butter, softened
• 2  cups granulated sugar
• 2  tablespoons  grated lemon zest
• 4  large eggs, at room temperature
• 3⁄4 cup buttermilk
• 1  tablespoon fresh lemon juice

• GLAZE

• 1 1⁄2 cups confectioners' sugar
• 1  tablespoon milk
• 2  teaspoons fresh lemon juice

Directions

1. Preheat the oven to 325°F Butter and flour a 10-inch Bundt pan.
2. Sift the flour, baking powder, baking soda, and salt into a large bowl.
3. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.
4. Add the eggs, one at a time, until just blended after each addition.
5. With mixer at low speed, gradually beat in the dry ingredients, alternating with the buttermilk and lemon juice.
6. Spoon the batter into the prepared pan. Bake for 75-85 minutes, or just until golden brown and a toothpick inserted into the center comes out clean.
7. Run a knife around the edges of the pan to loosen the cake.
8. Cool the cake in the pan for 15 minutes. Turn out onto a rack to cool completely.
9. GLAZE; Beat the confectioners' sugar, milk, and lemon juice in a medium bowl until smooth.
10. Drizzle over the cake.