Lemon Pound Cake

cup with a knife and add to the recipe Salt I prefer kosher salt a larger granule in bakingButtermilk allow the buttermilk to come to room temperature. If you dont have any you can make your own by adding vinegar or fresh lemon juice to whole milk. Check out four recipes for homemade buttermilk here!Lemon Extract One tablespoon of fresh lemon juice is equivalent to 12 teaspoon of lemon extract so if you are opting for fresh lemon juice in this recipe instead of extract use 14 cup Lemon Zest grated fresh works best
If needed check out my High Altitude Baking tips if baking at a higher altitude.
Lemon Glaze for Lemon Pound Cake
Although this lemon pound cake is flavorful enough to stand on its own I love what a perfect lemon glaze does to it. My method is unique in that I add some glaze when the cake is hot and let it soak into the cake then add more after it has cooled. This means amazing flavor and a beautiful presentation!
How to Make Glaze
The ingredients are simple just whisk confectioners sugar lemon juice and butter together in a bowl until glaze is smooth. You can use a handheld mixer or stand mixer as well as by hand. I prefer softened butter to melted as I find the softened butter incorporates better and doesnt appear greasy. I have also used a salted butter as I find it cuts the richess of the sugar just a bit. If you dont have salted feel free to use unsalted.
Ingredients
LEMON POUND CAKE
2½ cups granulated sugar1½ cups unsalted butter softened4 eggs3½ cups allpurpose flour½ teaspoon salt½ teaspoon baking soda1 cup buttermilk2 teaspoons lemon extract1 tablespoon lemon zest
LEMON GLAZE
2 cups confectioners sugar¼ cup lemon juice2 tablespoons salted butter softened
Instructions
LEMON POUND CAKE
Preheat oven to 350 F. Grease and flour a 10inch bundt pan.
Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy about 10 minutes. Add eggs one at a time thoroughly beating each egg into the butter mixture before adding the next.
Sift flour salt and baking soda together in a bowl. Add 13 of the flour mixture to the butter mixture mix well. Pour in 12 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk beating well after each addition and ending with the flour mixture. Stir lemon extract and lemon zest into batter.
Pour into prepared bundt pan.
Reduce oven temperature to 325 F.
Bake in the oven until a toothpick inserted into the center of the cake comes out clean 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
LEMON GLAZE
Beat confectioners sugar lemon juice and 2 tablespoons softened butter together in a bowl until glaze is smooth. 
Pour about half the glaze over the cake let cool. Pour remaining glaze over the cake.