▢1 cup butter softened ▢2 cups sugar ▢4 eggs ▢3 cups all purpose flour ▢1/2 teaspoon baking powder ▢1/2 teaspoon baking soda ▢1/2 teaspoon salt ▢3/4 cup buttermilk ▢1 tablespoon lemon zest freshly grated ▢1 tablespoon lemon juice
Heat oven to 325°F. Grease and flour a bundt pan; set aside
In a large bowl, combine sugar and butter at medium speed, be sure to scrape the bowl often, until creamy.
Continue beating, adding 1 egg at a time, until well mixed.
In a medium bowl mix together the flour, baking powder, baking soda, and salt.
On low speed alternately add the flour mixture and the buttermilk and scrape the bowl often, until well mixed. Add lemon zest and 1 tablespoon of lemon juice. Continue beating until well mixed.
Spoon batter into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate; cool completely.
Stir together powdered sugar, 2 teaspoons of lemon juice, and enough milk for desired glazing consistency in a small bowl. Drizzle over the cooled cake.