• 2 2/3 cups All purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter
• 1 3/4 cup sugar
• 1 tbsp lemon zest grated
• 4 eggs
• 1 1/4 cup buttermilk
• 5 tbsp lemon juice
• 3/4 cup confectionery sugar
• 1 tbsp hot water

Method:

1. Preheat oven to 350 degrees
2. Sift the flour, baking soda and salt into a bowl.  Grease and flour a 9-inch bunt pan*
3. Using a mixer, cream together with the paddle attachment: butter, lemon zest and sugar on medium speed, scraping down sides if necessary until smooth and light (5 minutes)
4. Add the eggs one at a time, scraping down and fully incorporating each one
5. Alternate adding in three additions, the buttermilk and dry ingredients on low speed until just incorporated
6. Increase the speed to medium and mix until light and smooth (2 minutes).
7. Add 4 tbsp of lemon juice and blend
8. Pour batter into pan and bake at 350 until the center of cake springs back when touched
9. Let cool in mold, place in a wire rack and glaze with confectioner's sugar, hot water and the leftover lemon juice, using a spoon

*To make lemon poppyseed muffins... butter and line 4 mini muffin tins (yielding 48 mini-muffins).  Add 2 tbsp of poppy seeds to the wet mixture, prior to adding the dry ingredients, and do not glaze.