Lemon pound cake

This is a favorite recipe from Cooking Light years ago.  It is a wonderful spring cake to make when you want the weather to warm up.  The lemon flavor really comes through and the cake stays moist for up to a week.

Ingredients

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

3/4 cup butter (12 tablespoons)

2 eggs

1 cup buttermilk

1 tablespoon lemon zest

3 tablespoons lemon juice

Glaze

powdered sugar

Lemon juice

Preheat oven to 350

Spray a tube pan and coat with flour

1.  Combine flour, baking powder, baking soda and salt - set aside

2.  Combine sugar and butter in mixing bowl and beat till fluffy

3.  Add eggs 1 at a time

4.  Add flour mixture alternately with buttermilk

5. Add lemon zest and juice.  Mix till combined

Pour into pan and bake 45 minutes, till toothpick inserted comes out clean 

Let cool in pan and turn out onto rack.

To make glaze start with a cup of powdered sugar and add a teaspoon of lemon juice at a time till it is smooth and drippy.  Pour over cake.  Cake will get better the next day and stays soft for up to a week.  Enjoy!