Pound Cake with Tangy Lemon Glaze

Cake:

• 3 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 2 ½ cups white sugar
• 1 ½ cups unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon lemon extract

Glaze:

• 2 cups confectioners’ sugar
• ¼ cup lemon juice
• 2 tablespoons unsalted butter, softened
• 1 tablespoon lemon zest

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. Prepare the cake batter: In a bowl, sift together the flour, salt, and baking soda.
3. In a separate bowl, using an electric mixer, beat the sugar and softened butter for 10 minutes. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in the lemon extract.
4. Pour the batter into the prepared pan.
5. Place the pan into the preheated oven and immediately reduce the temperature to 325 degrees F (165 degrees C). Bake for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Tap the pan firmly a few times, then gently shake it to loosen the cake. Place a wire rack over the pan and invert it to release the cake onto the rack. Set the rack and cake over a sheet of parchment paper.
7. Prepare the glaze: In a bowl, beat the confectioners’ sugar, lemon juice, softened butter, and lemon zest with an electric mixer until smooth.
8. Pour approximately half of the glaze over the warm cake. Allow it to cool for 20 minutes, then pour the remaining glaze over the top.

Please note that these directions have been adjusted for clarity and consistency.