Homemade lemon Pound Cake with lemon glaze

For the Cake

• 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 2-1/4 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk (low fat is fine)
• 2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
• 2 tablespoons fresh lemon juice

For the Syrup

• 1/3 cup water
• 1/3 cup granulated sugar
• 2 tablespoons fresh lemon juice

For the Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest, packed
• 1 teaspoon unsalted butter, melted

How to make it 

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