Lemon Pound Cake

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INGREDIENTS
FOR THE CAKE
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (see note)
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2¼ cups granulated sugar, plus more for the pan
3 large eggs
FOR THE SYRUP
¼ cup water
¼ cup granulated sugar
1½ tablespoons fresh lemon juice
FOR THE GLAZE
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

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