Lemon Buttermilk Pound Cake

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Zest of 1 lemon, finely chopped or grated

2 large eggs, at room temperature

1/2 tsp. salt

3 to 4 Tbs. confectionersÂ’ sugar

1 tsp. baking powder

1 cup sugar

6-3/4 oz. (11/2 cups) all-purpose unbleached flour

Juice of 1 lemon

4 oz. (1/2 cup) unsalted butter, slightly soft (70°F)

1/2 cup buttermilk

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