Lemon Pound Cake with Aunt Evelyn's Lemon Glaze

Recipe View 5 mins Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the flour, salt, and baking soda. (3 minutes)

Recipe View 7 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. (7 minutes)

Recipe View 3 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the lemon extract. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared Bundt pan and spread evenly. (2 minutes)

Recipe View 1 hrs 10 mins Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. (70 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View 5 mins For the glaze, whisk together the confectioners' sugar, lemon juice, softened butter, and lemon zest until smooth. (5 minutes)

Recipe View 20 mins Once the cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before serving. (20 minutes)