Golden Lemon Pound Cake

This recipe is from a Land O' Lakes advertisement in the April 2007 issue of Gourmet magazine. It makes a beautiful, great tasting cake... perfect for dessert or brunch!

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Cake

• 2  cups sugar
• 1  cup butter, softened
• 4  eggs
• 3  cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup buttermilk
• 1  tablespoon  freshly grated lemon peel
• 1  tablespoon lemon juice

• Glaze Ingredients

• 1 1⁄4 cups powdered sugar
• 2  teaspoons lemon juice
• 1 -2  tablespoon milk

Directions

1. Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice.
2. Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
3. Glaze:
4. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.