Lemon Pound Cake

For dessert, sometimes you feel like a nut, sometimes you want a really rich lemon pound cake and the Barefoot Contessa does not disappoint.
1/4 pound unsalted butter, at room temperature
1 1/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
grated lemon zest from 3-4 large lemons
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/8 cup freshly squeezed lemon juice, divided
3/8 cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
For the glaze:
1 cups confectioners' sugar, sifted
1 3/4 tablespoons freshly squeezed lemon juice

Cream the butter and 1 c. of sugar until smooth and fluffy.
Add the eggs one at a time and then add the lemon zest.
Combine the flour, baking powder, baking soda and salt in a separate bowl.
In another bowl, combine 2 tbs lemon juice, buttermilk and vanilla.
Add the flour and buttermilk mixture into the batter alternately, beginning and ending with the flour.
Pour into a greased or parchment lined 8.5 x 4.25 x 2.5 inch pan and baked at 350 for 45 minutes - 1 hour or until a cake tester comes out clean.
Meanwhile, combine 1/4 c. sugar and 1/4 c. lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When the cake is done, let cool for 10 minutes and spoon the lemon syrup over top and let cool completely.
For the glaze, combine the powdered sugar with the remaining lemon juice and whisk until smooth, drizzle over top.