LEMON POUND CAKE WITH CHAMBORD GLAZE

Steps:

• Preheat oven to 350°.
• Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Set aside.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Place 2 cups granulated sugar and 3/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Add rind, 1/4 cup juice, and vanilla; beat until combined.
• Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined (batter will be thick).
• Spoon batter into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack.
• Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.
• Pierce cake liberally with a wooden pick. Brush 2 tablespoons liqueur over warm cake.
• GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth.
• Drizzle slowly over warm cake.
• Cool completely.