A Tangy glazed lemon pound cake that is delicious enjoyed with a hot tea.
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Preheat oven to 350 degrees F.
Butter and flour a loaf pan.
In a small bowl, combine buttermilk with lemon zest and juice.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each.
With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth.
Pour batter evenly in the pan and smooth top.
Bake 50-60 minutes. or until a toothpick inserted in centers comes out clean.
Cool 15 minutes in pan.
Turn out cakes onto a rack; cool completely before glazing.
Set rack with cakes over a baking sheet lined with waxed paper.
To make the glaze, Place confectioners' sugar in a medium bowl, stir in lemon juice until desired consistency is reached.
Pour glaze over cakes, let dry, about 30 minutes before serving.