Glazed Lemon Poundcake
1 cup unsalted butter, softened
3 cups flour
3/4 cup buttermilk
zest of 2 lemons, finely grated
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
Preheat oven to 350 degrees, with rack in the lowest position. Butter and flour a 12 cup bundt pan.
In a small bowl, combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder and baking soda.
With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture intwo, beginning and ending with the flour; beat just until smooth (do not overmix)
Pour batter into prepared bundt pan. Bake until toothpick inserted in centers comes out clean, 50-60 minutes (tent with foil if browing too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
Set rack with cake over a baking sheet lined with waxed paper. Pour glaze over cake, letting it run down the sidea. Let dry about 30 minutes.