Lemon Pound Cake

Retired and enjoying my passion of cooking and baking. I share my life with my beautiful wife and four spoiled rescue dachshunds.

subheading: FOR THE CAKE:

3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (low-fat is fine) (see note)

2 tablespoons (packed) grated lemon zest (see note)

2 tablespoons fresh lemon juice

2 sticks (1 cup) unsalted butter, softened

2¼ cups granulated sugar

3 large eggs

subheading: FOR THE SYRUP:

2 tablespoons water

2 tablespoons granulated sugar

2 teaspoons fresh lemon juice

subheading: FOR THE GLAZE:

1 cup confectioners' sugar

2 tablespoons fresh lemon juice

Directions at onceuponachef.com

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