LEMON BUTTERMILK POUND CAKE WITH LEMON GLAZE

Ingredients:

For the Cake:

1 cup unsalted butter, softened

2 cups white sugar

3 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup lemon juice Zest of 1 lemon

For the Lemon Glaze:

1/4 cup unsalted butter

1 cup white sugar

1/4 cup lemon juice

Directions:

Preheat oven to 325°F. Grease and flour a 10-inch bundt pan. In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the creamed mixture, alternating with buttermilk and lemon juice. Fold in lemon zest.

Pour batter into prepared bundt pan and smooth the top. Bake in preheated oven for 60 to 70 minutes,or until a toothpick inserted into the center comes out clean. While the cake is baking, make the lemon glaze. In a saucepan, melt butter over medium heat. Stir in sugar and lemon juice, and cook until sugar is dissolved and mixture is slightly thickened. Remove cake from oven and allow to cool in pan for 10 minutes. Invert onto a wire rack placed over a baking sheet. Poke holes in the cake with a skewer, then spoon glaze over warm cake. Allow cake to cool completely before serving.