Lemon-Buttermilk Pound Cake

• Cooking spray
• 1 tablespoon all-purpose flour
• 3/4 cup butter or stick margarine
• 2 cups sugar
• 4 large eggs
• 1/2 teaspoon baking soda
• 1 cup low-fat buttermilk
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon plus 1 teaspoon grated lemon rind, divided
• 1/4 cup plus 2 tablespoons fresh lemon juice, divided
• 3/4 cup sifted powdered sugar

1. Preheat oven to 350u0b0.
2. Coat a 10-inch tube pan with cooking spray. Dust with 1 tablespoon flour.
3. Beat butter at medium speed of a mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until blended.
4. Combine baking soda and buttermilk; set aside.
5. Combine 3 cups flour, salt, and 1 tablespoon lemon rind; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in 1/4 cup lemon juice.
6. Pour batter into prepared pan. Bake at 350u0b0 for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and place on a wire rack.
7. Poke holes in top of cake, using a wooden pick. Combine powdered sugar, 1 teaspoon lemon rind, and 2 tablespoons lemon juice. Beat at medium speed of a mixer until smooth. Drizzle glaze over warm cake. Let cool completely on a wire rack.

cooking spray, flour, butter, sugar, eggs, baking soda, lowfat buttermilk, allpurpose, salt, lemon rind, lemon juice, powdered sugar

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