Lemon Pound Cake

Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.

In a small bowl, add flour, baking powder, baking soda and salt. Mix well, set aside.

Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.

Beating at low speed, gradually add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest and lemon juice. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 55–65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.

For the glaze, in a bowl, stir together powdered sugar, lemon juice and enough milk for desired glazing consistency. Drizzle over cooled cake.

Note: To make buttermilk, add ¾ cups milk and 2 teaspoons of vinegar. Mix well, let sit for 5 minutes before using.