Lemon Pound Cake With Lemon Icing

• 1 cup unsalted butter, room temperature
• 3 cups all-purpose flour
• 3/4 cup buttermilk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon lemon extract
• 2 finely grated lemons, zest of
• 1 cup fresh lemon juice (5 to 6 lemons)
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups sugar
• 5 large eggs
• Lemon Icing
• 1 1/4 cups powdered sugar
• 2 teaspoons lemon juice
• 1 -2 tablespoon milk

1. Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
2. In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
4. Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
5. Icing:
6. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

unsalted butter, allpurpose, buttermilk, vanilla, lemon extract, lemons, lemon juice, salt, baking powder, baking soda, sugar, eggs, lemon icing, powdered sugar, lemon juice, milk

Taken from www.food.com/recipe/lemon-pound-cake-with-lemon-icing-504380 (may not work)