Lemon Pound Cake

So I've been on this lemon kick and have made all sorts of lemony delicious desserts in the last week or so.  I got this lemon pound cake recipe from the Barefoot Contessa cookbook I have.  This is the first pound cake I've made.  It turned out fantastic.  I'd say out of all the lemon desserts I've made in the last week or so this one by far was the best.  The cake was super moist and had such a great tartness to it from the lemon. I'd say the level of lemon in it from the cake itself to the glaze and icing was perfect.  My husband gets lemon pound cake everywhere we go that has it as it is one of his favorites.  He said this one was by far the best he has ever had.  So this will definitely be something we make again in this house.  The only real thing I changed from the recipe was the recipe said this made 2 separate cakes but I added it all to one pan and felt the size was perfect.  I think adding it into two separate pans the cakes would be too thin.  

Lemon Pound Cake

2 sticks unsalted butter, at room temp.
2 1/2 c. sugar
4 large eggs, room temp.
1/3 c. grated lemon zest (6-8 large lemons)
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 c.  freshly squeezed lemon juice, divided
3/4 c. buttermilk
1 tsp. vanilla extract
 

Simple Syrup:

1/2 c. water

1/2 c. sugar

Glaze:
2 c. powdered sugar
3 1/2 tbsp. lemon juice
 

Preheat the oven to 350 degrees. Grease and flour a loaf pan. You may also line the bottom with parchment paper.  I did because I have sticking problems if I don't.  Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.  Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan and bake 50-60 minutes or until a cake tester comes out clean.Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack set over a tray or sheet pan.  Poke holes all over it with a skewer before pouring syrup to allow the syrup to get into the cake.  Just don't poke the holes through the cake completely.  Spoon the lemon syrup over it. Allow the cake to cool completely.   For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.