Lemonpundkaka

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1. 1
   Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8.5x4.5-inch (1.5 qt) loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
2. 2
   Mix the flour, baking powder, baking soda, and salt in a medium bowl.
3. 3
   Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, ¼ cup lemon juice, and 1 tbsp zest. Mix until incorporated.
4. 4
   Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
5. 5
   Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
6. 6
   Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
7. 7
   To make the glaze, mix the powdered sugar with 2 tbsp lemon juice and 1½ tsp lemon zest.
8. 8
   Drizzle the glaze on the cooled pound cake and serve!