Lemon buttermilk pound cake
Ingredients
- 125g butter plus extra for the tin
- 200g plain flour plus extra for dusting
- ¼ tsp bicarbonate of soda
- ¼ tsp baking powder
- 200g golden caster sugar
- 4 lemons finely zested (save a little for the top if you like)
- 2 large eggs at room temperature, lightly beaten
- 100ml buttermilk at room temperature
- ½ lemon juiced
- 50g granulated sugar
- 2 large lemons juiced (use the lemons you’ve zested)
- 150g icing sugar sifted
- 2-3 tbsp lemon juice
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