Lemon-Buttermilk Pound Cake with Lemon Glaze
2 1/2 cups white sugar
1 1/2 cups butter, softened
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
Preheat oven to 350 degrees
Grease and flour a fluted tube pan
Beat white sugar and 1 1/2 cups 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 butter mixture before adding the next.
Sift flour, salt and baking soda together in a bowl.
Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 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 into batter. Pour batter into prepared tube pan.
Reduce oven temperature to 325 degrees
Bake in oven until toothpick inserted into the center of the cake comes out clean, 60 – 75 minutes. Cool in pan for 10 minutes before removing to a cake platter or plate.
2 cups confectioners’ sugar
1/4 cup lemon juice
2 tablespoons butter softened
1 tablespoon lemon zest
Beat confectioner’s sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake