Buttermilk Glaze:

1 cup butter, softened
2 cups sugar
4 large eggs
1 tsp. vanilla
1 tsp. lemon extract
3 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup Highpoint Dairy Buttermilk
Buttermilk Glaze

Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time beating just until yellow disappears. Stir in vanilla and lemon. Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased and floured 12 cup Bundt pan.

Bake at 325°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool on rack. Pour buttermilk glaze on warm cake.

Buttermilk Glaze:

2 tbsp. Highpoint Dairy Buttermilk
1/4 cup sugar
2 tbsp. butter
3/4 tsp. cornstarch
1/8 tsp. baking soda
3/4 tsp. vanilla

Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring constantly, remove from heat and cool slightly. Stir in vanilla.