Mile High Lemon Buttermilk Powdered Sugar Pound Cake

This tastes even better than the Starbucks lemon loaf - it's moist, rich and has a tangy lemon glaze. The cake melts in your mouth thanks to the powdered sugar!

1 pound (4 sticks) butter, room temperature
7 cups powdered sugar, sifted after measuring if lumpy
Zest of 4 lemons, finely minced
1 tablespoon vanilla extract
2 tablespoons lemon extract
2 tablespoons lemon oil
1 teaspoon salt
1 teaspoon baking powder
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
3/4 cup buttermilk, room temperature
1/4 cup lemon juice

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until creamy and it sticks to the bowl (about 4 minutes at medium speed). Add lemon zest, extracts, salt, baking powder, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in 2 cups of the remaining flour until just incorporated. With the mixer running on low, gradually drizzle in buttermilk and lemon juice. Beat in the remaining 2 cups of flour. Scrape down the bowl and beat for an additional 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.

Lemon Glaze

3 cups powdered sugar
2 teaspoons lemon extract
3-4 tablespoons lemon juice

With an electric mixer, beat together powdered sugar, lemon extract, and 3 tablespoons lemon juice. Add lemon juice a tiny splash at a time until desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more lemon juice, one teaspoon at a time. Slowly drizzle over cooled cake.