Buttery Lemon Pound Cake (from Land O' Lakes)

Prep time: 15 minutes
Baking time: 55 minutes
Cooling time: 1 hour 30 minutes

Serves: 16

Cake:

2 cups sugar
1 cup 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 peel
1 tablespoon lemon juice

Glaze:

1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk

*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup

Heat oven to 325 degrees. In large mixer bowl beat sugar and butter 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).

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).

Spread 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.

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