Lemon Buttermilk Pound Cake

Ingredients
3 c flour
2 lemon – 1 zest & juice from both
¼ t baking soda
1 t vanilla extract
½ t salt
½ pint buttermilk
1 c butter – room temperature
3 c sugar
1 lemon – juiced
6 eggs
½ c powdered sugar

Preheat oven to 325 degrees. Grease bundt pan. Mix together the flour, baking soda and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at a time, beating well after each addition.
Stir in the lemon zest and juice and the vanilla extract. Gently mix in flour mixture alternately with the buttermilk. Pour batter into he prepared pan.
Bake in preheated oven for 90 minutes. Do not open door until one hour or it will fall. When cake begins to pull away from side of the pan, it is done. Let cool on pan for 10 minutes before turning out onto a plate or wire rack.
In a small bowl combine juice from 1 lemon and powdered sugar. Drizzle over turned out cake.