Lemon Buttermilk Pound Cake

1. Preheat the oven:

Preheat your oven to 165°C (325°F). Butter and flour a Bundt pan or tube pan.

2. Butter and Sugar Cream:

In a large bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs:

Add the eggs one by one, mixing well after each addition.

4. Dry ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

5. Mix the wet ingredients:

Combine buttermilk, lemon juice, lemon zest, and vanilla in a small bowl.

6. Combine the mixtures:

Add the wet and dry ingredients to the butter mixture alternately, beginning and ending with the dry ingredients. Mix until well blended.

7. Cooking:

Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and ice:

Let cool in the pan for 15 minutes, then invert onto a wire rack. Once completely cooled, whisk together the frosting ingredients and drizzle over the cake. Garnish with lemon slices if desired.