Lemon Pound Cake

I (Erin) made this Martha Stewart lemon pound cake last night and Mom and I thought it was heavenly. Mom was going to copy the recipe, but I thought I'd post it here instead. It's nice to have a safe place to keep recipes and since I'm not Prudence blogging anymore, I'll plunk them down here when I find a winner. And this one is a champion, trust me. My apologies in advance to those who are trying to eat less in January. Glazed Lemon Pound Cake
1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1 cup fresh lemon juice (about 5-6 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans. YOu can also use a 12 cup capacity Bundt pan.
In a small bowl (or liquid measuring cup), 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 well after each addition.
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 (do not overmix).
Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). 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. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
For Glaze, combine 3 tablespoons lemon juice with 2 cups of powdered sugar.