Recipe(tried): The best lemon cake in the world

Lemon Pound Cake
Yield: 2 gugelhupf (turban-shaped or bundt) pans (more or less depending on size) only fill 2/3 full.

12 oz unsalted butter
3 cups granulated sugar
5 eggs
3 1/3 cups SIFTED cake flour
1/2 tsp baking powder
tbl grated lemon zest
1 cup buttermilk
1/4 cup fresh lemon juice

Cream butter and sugar. Add eggs one at a time, mixing well after each addition.
Sift flour and baking powder together.
Mix buttermilk and lemon juice together.
Alternately add dry ingredients and wet ingredients to butter/sugar mixture. Dry, wet, dry, wet, dry. Mix until incorporated after each addition.
Add zest, mix until smooth.
Spray and flour pans. Pour batter into pans.
Bake at 350 until tester comes out clean.
Cool and ice with drizzle of powdered sugar mixed with lemon juice