Lemon Pound Cake
AUTHOR: Wayne
DATE: Sunday, 3 February 2002, at 9:43 a.m.

This was a recipe from land o lakes butter

I will add a little lemon extact next time but it is good this way too

CAKE

2 cups sugar
1 cup LAND O LAKES ® Butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1 tablespoon grated lemon zest
1 tablespoon lemon juice

GLAZE

1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 tablespoon milk

Directions
1 Heat oven to 325 . Beat sugar and butter in large mixer bowl at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (1 to 2 minutes).

2 Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute).

3 Spread batter into greased and floured 12-cup Bundt ® pan or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

4 Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.