Title: Lemon buttermilk poundcake
 Categories: Live
      Yield: 4 Servings
 
    1/2 lb Unsalted butter, at room
           Temperature
      2 c  Sugar
  1 1/2 c  All-purpose flour
      2 ts Baking powder
      4 lg Eggs
      3    Egg yolks
    1/2 c  Buttermilk
      1 tb Grated lemon zest
      1 tb Strained lemon juice
      1 ts Vanilla extract
           Lemon glaze:
    1/2 c  Water
    1/2 c  Sugar
    1/3 c  Lemon juice
      2 ts Vanilla extract
 
  One 10-inch Bundt pan, buttered and floured.
  
  Set a rack in the middle level of the oven and preheat to 325 degrees.
  
  Batter: 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 and wrap for
  storage.
  
  Yield: One 10-inch Bundt, about 16 servings