For the Cake
1/2 lb. unsalted butter *room temperature
2 cups granulated sugar
3 large eggs
3 cups unbleached all-purpose flour *sifted
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tbsp. lemon zest *tightly packed
2 tbsp. lemon juice
For the Glaze
1/3 cup unsalted butter
3/4 cup granulated sugar
4 tbsp. lemon juice
Preheat oven to 325℉. Grease a 10″ bundt pan.
In a stand mixer cream butter & sugar until light and fluffy. Slowly beat in eggs one at a time, making sure to blend well.
In a separate bowl sift together flour, baking soda & salt. Stir flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with with dry ingredients. Stir in lemon juice and zest.
Pour batter into greased bundt pan. Bake on middle rack for approximately 1 hour and 5 minutes. Check at 1 hour marker. Cake is done when it pulls away from sides of pan and tester comes out clean.
Once cake is out of oven immediately start glaze. Add glaze ingredients to a small pan and heat over medium low heat, stirring frequently until butter is melted and sugar is dissolved. Poke holes in the top of cake and pour glaze evenly over the top. Let cake cool completely before removing. Invert onto plate or cake stand and dust with powdered sugar. Serve with whipped cream and berries