Serves 12

1 pound unsalted butter, softened

3 cups sugar

6 eggs

½ cup plus 2 tablespoons lemon juice

1 cup buttermilk

1 teaspoon vanilla extract

2 teaspoons baking powder

4 cups all-purpose flour

½ teaspoon salt

1 cup confectioners' sugar

• In a large mixing bowl, blend butter and sugar with a hand mixer until creamy. Add eggs one at a time, mixing well after each addition.

• Add 2 tablespoons lemon juice to butter-sugar mixture.

• Combine buttermilk and vanilla. In a separate bowl, whisk together baking powder, flour, and salt.

• Add ½ of the flour mixture to the butter and eggs and beat on medium speed until blended. Slowly add the buttermilk and vanilla and mix well. Add the remaining flour mixture and beat well. Batter should be thick and perfectly smooth.

• Pour pound cake batter into a greased and floured bundt pan. Bake at 350ºF for 50–60 minutes or until tester comes out clean. Allow cake to cool in the pan for 15 minutes, then turn onto a serving plate.

• Whisk together confectioners' sugar with ½ cup fresh lemon juice. Poke toothpick holes in the top of the warm cake. Pour lemon glaze over the top.