Lemon Buttermilk Pound Cake

I had excess buttermilk that I needed to use up- I found on Foodnetwork.com this recipe. It turned out really yummy! I didn't put the glaze on it (It was voted that I opt not do it)- instead we did Cool Whip. :)

This turned out SUPER yummy! Light, refreshing- not overly lemony.

Ingredients

Batter:

• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 4 large eggs
• 3 egg yolks
• 1/2 cup buttermilk
• 1 tablespoon grated lemon zest
• 1 tablespoon strained lemon juice
  
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1/2 cup water
• 1/2 cup sugar
• 1/3 cup lemon juice
• 2 teaspoons vanilla extract

Directions

Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.

Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes.

Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition.

Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan.

For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool. Eat. Enjoy.