Lemon Pound Cake

• 12 ounces unsalted butter, room temperature
• 3 cups granulated sugar
• 5 eggs
• 3 1/3 cups cake flour
• 1/2 teaspoon baking powder
• 1 tablespoon lemon zest
• 1 cup buttermilk, room temperature
• 1/4 cup lemon juice
• Glaze
• powdered sugar
• lemon juice

1. Cream butter and sugar.
2. Add eggs one at a time mixing well after each addition.
3. Sift flour and baking powder together.
4. Mix buttermilk and lemon juice together.
5. Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
6. Add lemon zest and mix until just smooth.
7. Spray and flour 2 small bundt pans.
8. Bake at 350.
9. cool, dismount, wrap in plastic and refrigerate overnight.
10. Ice with glaze before serving.
11. Note baking time will vary depending on size of pans.
12. Cake is done when a tester comes out clean.

butter, granulated sugar, eggs, cake flour, baking powder, lemon zest, buttermilk, lemon juice, powdered sugar, lemon juice

Taken from www.food.com/recipe/lemon-pound-cake-51853 (may not work)