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scratch - Buttermilk Poundcake w/Buttermilk Glaze, southern style

Source of Recipe

.
scratch - Buttermilk Poundcake w/Buttermilk Glaze, southern style

cake batter:
1 cup butter -- softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk

buttermilk glaze:
2 tablespoons buttermilk
1/4 cup sugar
2 tablespoons butter
8 1/4 teaspoons cornstarch
1/8 teaspoon baking soda
3/4 teaspoon vanilla extract

Preheat oven to 325 degrees F. Grease and flour a
12 cup (10 inch) tube/bundt pan.
cake batter:
In a large mixing bowl, beat butter at medium speed
of electric mixer 2 minutes or until creamy. Gradually
add sugar, beating 5-7 minutes.
Add eggs 1 at a time, beating just until yellow
disappears. Stir in vanilla and lemon extracts.
In another bowl, combine flour, baking soda + powder
and salt. With mixer at low speed, add to butter mixture
alternately with buttermilk, beginning and ending with
flour mixture. Beat at low speed just until blended after
each addition. Pour pan and bake 1 hour and 5 minutes,
or until a wooden pick inserted in the center comes out
clean. Let cool in the pan on a wire rack 10 - 15 minutes.
Remove cake from pan and cool completely on a wire rack.
buttermilk glaze:
Bring first 5 ingredients to a boil in a small saucepan
over medium heat, stirring constantly. Remove from heat
and let cool slightly. Stir in vanilla. Pour buttermilk glaze
over warm cake.
Makes 12 - 14 slices/servings.
Prep.Time: 20 minutes + 65 minutes baking.

from:
http://www.shaboomskitchen.com/archives/dessert/buttermilkcake.html