| Method:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Put uncracked eggs in a bowl and cover with hot tap water. Let stand for several minutes.
Put butter in large mixing bowl and beat until creamy. Slowly add sugar and continue beating until well blended.
Add eggs all at once, and beat until fluffy. Add lemon extract and rinds; mix until well blended. Beat half of the buttermilk into batter and mix. Add remaining ingredients and beat until fluffy and smooth. Batter must be very fluffy. (Don't forget to add remaining buttermilk before final mixing.)
Pour mixture into pans and bake until toothpick comes out almost clean (about 40 minutes). You may undercook the cake slightly as it continues to cook in the pan.
When removed from the oven, let it stand in the pan for 5 minutes, then turn out on cooling rack and cool completely.
Combine all glaze ingredients until smooth and dry consistency. Drizzle over top and garnish with berries.
Serving suggestion: May use mini Bundt pans for individual servings.
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