Lemon-Buttermilk Poundcake

Lemon desserts run really close to chocolate desserts in being my favorite. I love anything lemon..but then again, I really like anything sweet. Go figure.... Anyways, this will be a recipe that I refer to again and again to make for anything. It is dense like a pound cake should be, but moist from the lemon vanilla simple syrup you make to brush over it while it is still warm, so that all this yumminess soaks all the way through. Maybe the only thing that I would do differently would be to maybe add a thin lemon glaze to it after it cools, but it is just fine without it.

Lemon Buttermilk Pound cake
1/2 lb. butter, at room temperature
2 Cups Sugar
2 1/2 Cups all-purpose flour
2 tsp. baking powder
4 large eggs
1/3 Cup lemon juice, about large lemons
2 tsp. vanilla
3 egg yolks
1/2 Cup buttermilk
1 Tbsp. grated lemon zest

For the simple syrup:
1/2 Cup water
1/2 Cup sugar
1 Tbsp. lemon juice
1 tsp. vanilla

Prepare a 10 inch bundt pan-buttered and then floured.

Combine butter, sugar, flour and baking powder in a mixer fitted with a paddle attachment. beat on low speed for 2 minutes. Combine remaining ingredients into a bowl and add to mixer in 3 additions, beating 1 minutes between each addition. Scrape batter into prepared pan and bake about 1 hour. Place cake on cooking rack in pan.

Prepare the simple syrup: Combine water and sugar in saucepan and bring to a boil until sugar is dissolved. Remove from the heat and add the lemon juice and vanilla. Unmold the cake and brush the syrup over the cake-allow to cool.