Lemon-Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze

Lemon-Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze
Lemon-buttermilk pound cake with a lemon glaze made with this award-winning recipe is sure to please everyone.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a fluted tube pan (such as Bundt).

Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy about 10 minutes.

Add eggs one at a time thoroughly beating each egg into the butter mixture before adding the next.

Sift flour salt and baking soda together in a bowl.

Add 1/3 of the flour mixture to the butter mixture; mix well.

Pour in 1/2 the buttermilk and beat until combined.

Repeat adding the remaining flour mixture and buttermilk beating well after each addition and ending with the flour mixture.

Stir lemon extract into batter.

Pour batter into prepared tube pan.