Lemon Buttermilk Pound Cake

3 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
3 large eggs
2 Tbs lemon zest
2 tsp vanilla extract
1 1/4 cups buttermilk
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour a 10" tube pan.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light. Beat in lemon zest, then beat in the eggs one at a time until well-combined. In measuring cup or small bowl, combine vanilla, buttermilk and vegetable oil. Working in two or three additions, alternately add the flour mixture with the buttermilk mixture, ending with the final addition of dry ingredients. Stir only until no straks of flour remain. Pour into prepared pan.
Bake for 50 to 55 minutes, until toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with lemon glaze (recipe below)

Serves 16

Lemon Glaze
2 Tbs butter, melted
2 Tbs lemon juice
1 Tbs lemon zest
1 1/2 cups confectioners' sugar
Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.