Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the buttermilk, lemon zest, and lemon juice.
With the mixer on low, add a quarter of the flour mixture, then a third of the buttermilk mixture. Repeat this process until all the flour and buttermilk mixtures are incorporated.
Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 1 hour and 5 minutes or until a cake tester comes out clean. Cool the cake in the pan for ten minutes.
For the syrup, combine water and sugar in a saucepan and bring to a boil. Remove from heat and stir in lemon juice. Brush the hot syrup over the warm cake.
Allow the cake to cool completely, then prepare the glaze by mixing confectioners’ sugar, lemon juice, lemon zest, and melted butter until smooth. Spoon the glaze over the cooled cake.
And there you have it, a heavenly Lemon Pound Cake with a glossy Lemon Glaze that’s as beautiful to look at as it is delicious to eat. This cake not only fills your kitchen with a lovely citrus aroma but also brings a slice of joy to every plate. Whether you’re enjoying it as a sweet end to your meal or as a companion to your afternoon tea, this lemon pound cake is sure to impress. Don’t forget to share this delightful treat with your loved ones and watch their faces light up with every bite. Happy baking and enjoy every lemony slice!
