Lemon Buttermilk Poundcake

• 3/4 cup butter
• 3 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 1/2 cup granulated sugar
• 3/4 cup solid shortening
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup cultured buttermilk
• juice of 1 lemon
• Glaze: 2/3 c confectioners sugar
• 2 tbsps lemon juice
• 1 tsp grated lemon peel

1. 1. Bring all ingredients to room temperature. Preheat over to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
2. 2. In medium bowl, whisk together flour salt and baking soda.
3. 3. Cream butter and shortening together, scraping sides if needed. Slowly drizzle in sugar; cream mixture well. Beat in eggs one at a time. Mix in vanilla. On low speed, mix a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with remaining buttermilk and flour. Add lemon juice, mix to combine.
4. 4. Pour batter into prepared pan. Bake until tester comes out clean, about 75 minutes. Cool for 20 minutes in pan and remove from pan.
5. 5. Before serving, stir together glaze ingredients and spoon over top and sides of cake. Better the next day!

butter, flour, salt, baking soda, sugar, solid shortening, eggs, vanilla, buttermilk, lemon, confectioners sugar, lemon juice, lemon peel

Taken from www.epicurious.com/recipes/member/views/lemon-buttermilk-poundcake-50032163 (may not work)