Lemon Pound Cake

Directions

1. 1
   Prep: Preheat oven to 360F. Line a 95 inch (OR 84 inch) loaf pan with baking parchment.
2. 2
   Place butter in a large mixing bowl and beat with a hand mixer using the beater attachments until creamy (you can also use a stand mixer with the paddle attachment).
3. 3
   Add flour, baking powder and salt to creamed ingredients.
4. 4
   Pour batter into prepared pan.
5. 5
   Mix icing sugar and lemon juice until smooth and barely pourable (its a thick glaze). Carefully spread on top of completely cooled cake.
6. 6
   Add eggs and sugar and cream until light in color and fluffy.
7. 7
   Mix on low with your mixer, until you have a smooth batter.
8. 8
   Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
9. 9
   Add buttermilk, lemon zest, lemon juice and lemon extract and mix until combined (its OK if it looks split and weird after adding buttermilk).