Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze

For the Cake:

– 3 ½ cups all-purpose flour

– ½ teaspoon salt

– ½ teaspoon baking soda

– 2 ½ cups white sugar

– 1 ½ cups unsalted butter, softened

– 4 large eggs

– 1 cup buttermilk

– 1 teaspoon lemon extract

– 2 cups confectioners’ sugar

– ¼ cup lemon juice

– 2 tablespoons unsalted butter, softened

– 1 tablespoon lemon zest

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt or fluted tube pan thoroughly.

Prepare the Cake Batter:

In a bowl, sift together the flour, salt, and baking soda.

In a large mixing bowl, cream together the sugar and softened butter with an electric mixer for about 10 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Gradually add the flour mixture in three batches, alternating with the buttermilk, starting and ending with the flour. Stir in the lemon extract until just combined.

Pour the batter into the prepared pan. Place the pan in the oven and immediately lower the temperature to 325°F (165°C).

Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Gently tap and shake the pan to loosen the cake, then invert it onto a wire rack. Place the rack over a sheet of parchment paper to catch any glaze drips.

In a bowl, beat the confectioners’ sugar, lemon juice, softened butter, and lemon zest with an electric mixer until smooth.

Glaze the Cake:

Pour half of the glaze over the warm cake, letting it soak in. Allow the cake to cool for 20 minutes, then pour the remaining glaze over the top.

Let the glaze set before slicing.

Servings: 14