Glazed Lemon Poundcake

Ingredients

Cake

• 1 cup unsalted butter, at room temperature
• 3 cups all purpose flour
• 3/4 cup buttermilk
• 2 lemons, zest of
• 1/3 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups granulated sugar
• 5 large eggs, at room temperature

Glaze

• 2 cups confectioners' sugar
• 3-4 Tablespoons lemon juice

Directions

1. Preheat oven to 350 degrees F.
2. Butter and flour a loaf pan.
3. In a small bowl, combine buttermilk with lemon zest and juice.
4. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
5. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
6. With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth.
7. Pour batter evenly in the pan and smooth top.
8. Bake 50-60 minutes. or until a toothpick inserted in centers comes out clean.
9. Cool 15 minutes in pan.
10. Turn out cakes onto a rack; cool completely before glazing.
11. Set rack with cakes over a baking sheet lined with waxed paper.
12. To make the glaze, Place confectioners' sugar in a medium bowl, stir in lemon juice until desired consistency is reached.
13. Pour glaze over cakes, let dry, about 30 minutes before serving.