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Lemon Buttermilk Pound Cake with Lemon Icing: I used this basic buttermilk pound cake recipe and added about 2 tbsp of lemon juice instead of the lemon extract. I also added the zest of one lemon for extra flavor. The icing is simply a mixture of lemon juice, lemon zest, and confectioner’s sugar - get it to a consistency that’s easily spreadable and not too runny, then pour or spread it on top of the still-warm loaf. (Poke a few holes in the cake first, if you’d like!)

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