Lemon Buttermilk Pound Cake

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the creamed mixture, alternating with buttermilk and lemon juice. Fold in lemon zest.
4. Pour batter into prepared bundt pan and smooth the top. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, make the lemon glaze. In a saucepan, melt butter over medium heat. Stir in sugar and lemon juice, and cook until sugar is dissolved and mixture is slightly thickened.
6. Remove cake from oven and allow to cool in pan for 10 minutes. Invert onto a wire rack placed over a baking sheet. Poke holes in the cake with a skewer, then spoon glaze over warm cake. Allow cake to cool completely before serving.

Preparation time: 20 minutes
Cooking time: 60-70 minutes
Servings: 12