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Lemon Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze
Ingredients
  • subheading: Cake:
  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 ½ cups white sugar
  • 1 ½ cups unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • subheading: Glaze:
  • 2 cups confectioners' sugar
  • ¼ cup lemon juice
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon lemon zest
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