Lemon Buttermilk Pound Cake
Note: makes 2 loaf cakes or one bundt cake (10-12 slices per loaf)

Prepare two loaf pans of one bundt pan for baking: grease pans with butter.

Take about 1 Tbsp of flour to dust greased pans and remove excess flour by inverting and tapping pans.
In medium bowl combine and mix well:

3 cups unbleached flour

½ teaspoon baking soda

In another large bowl combine:

2 sticks of unsalted butter at room temperature

1-1/2 cups of sugar

Grate peel of 1 large organic lemon, reserve 2 Tablespoons of lemon peel for cake batter, the rest is for the glaze)

Juice the large lemon reserve 2 Tbsp  for batter and save the rest for the glaze

1 cup of buttermilk

3 large eggs

• On high, beat sugar and butter until creamy. Add eggs one at a time blending well after each at lower speed.
• Alternate the dry ingredients (flour/baking soda mix) with buttermilk as follows: Work into the batter starting with 1/3 of flour mixture, then half of buttermilk, beat after each addition until well incorporated.  End with flour mixture.
• Fold in lemon peel and 2 Tbsp of lemon juice.
• Spread the batter in two loaf pans or one bundt pan
• Bake at 350 F for about an hour for loaf pans until golden and toothpick comes out clear. (about 1 hr and 10 min for one bundt cake, 1 hour for 2 loaf pans)
• Let cool on rack for about 10 min.  With a bamboo skewer prick holes in the cake for glazing to seep in.

Glaze:

Combine 1 tablespoon of butter with remaining lemon juice and rind.  Add enough powdered sugar to make a runny paste.

While cakes/loafs are still warm glaze the surface, making sure that glaze runs over the edges to create that “drippy” look.  Let cool and wrap in parchment if storing.