Zone Cakes Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze

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My moms blue-ribbon pound cake recipe. It all the time gets rave comments

 Ingredients

 Cake:
  • 2 1/2 cups white sugar
  • 1 1/2 cups butter, softened
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon lemon extract


 Glaze:
  • 2 cups confectioners' sugar
  • 1/4 cup lemon juice
  • 2 tablespoons butter, softened
  • 1 tablespoon lemon zest


 Directions
  1. Preheat oven to 350 levels F a hundred seventy five( levels C). Grease and flour a fluted tube pan (such as Bundt(R)).
  2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electrical mixer till light and fluffy, about 10 minutes. Add eggs one at a time, absolutely beating each egg into the butter combination earlier than including the next.
  3. Sift flour, salt, and baking soda together in a bowl. Add thirteen/ of the flour aggregate to the butter aggregate; mix well. Pour in 1/2 the buttermilk and beat till mixed. Repeat including the films flour aggregate and buttermilk, beating well after each addition, and ending with the flour combination. Stir lemon extract into batter. Pour batter into arranged tube pan.