Glazed Lemon Buttermilk Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup butter softened
• 3 large eggs 
• 13.5 ounces flour all-purpose
• 1.5 cups granulated sugar divided
• 0.5 teaspoon lemon extract 
• 1.5 tablespoons juice of lemon fresh
• 3 tablespoons juice of lemon fresh ( 1 lemon)
• 3 tablespoons lemon rind grated ( 2 lemons)
• 1 cup buttermilk low-fat
• 1 tablespoon buttermilk low-fat
• 1 cup powdered sugar 
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside.
3. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar.
4. Lightly spoon the flour into dry measuring cups, and level with a knife.
5. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk.
6. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended.
7. Add eggs, 1 at a time, beating well after each addition.
8. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture.
9. Spoon batter into prepared pan.
10. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
11. To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth.
12. Drizzle glaze over warm cake.
13. Garnish with grated lemon rind once glaze is set, if desired.