Glazed Lemon Buttermilk Cake

Cake:
3 Tbsp grated lemon rind (about 2 lemons)
3 Tbsp fresh lemon juice (about 1 lemon)
1½ cups plus 2 Tbsp sugar (divided)
3 cups flour
1 tsp baking powder
3/4 tsp salt
½ tsp baking soda
½ cup butter, softened
3 large eggs
1 cup buttermilk

Preheat oven to 350°. Prepare Bundt cake pan with cooking spray and then dust with the 2 Tbsp sugar. Combine the rind and lemon juice in a small bowl and set aside. In a bowl combine the flour, baking powder, salt and baking soda. Stir well with a whisk. In another bowl, beat the butter with a mixer on medium speed until light and fluffy. Gradually add the rest of the sugar & the rind mixture and beat until well blended. Add each egg, 1 at a time, beating well between each one. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed. Spoon batter into prepared Bundt pan. Bake at 350° for 45 minutes or unil done. Cool in pan 10 minutes and then remove from the pan. Cool completely on wire rack.

Glaze:
1 cup powdered sugar
1½ Tbsp fresh lemon juice
1 Tbsp buttermilk
1 tsp grated lemon rind (optional)

To prepare, mix all ingredients except the rind together and stir until smooth. Drizzle over cooled cake. Garnish with lemon rind once the glaze is set, if desired.