Ingredients:
1 cup ( 2 sticks/ 1/2 pound) unsalted butter, room temperature
1 1/2 cups sugar, divided
4 large eggs, at room temperature
1/3 cup grated lemon zest
3 cups flour'
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 Tablespoons freshly squeezed lemon juice
Method:
1. Preheat oven to 350 degrees F. Grease and flour 2 medium loaf pans and line the bottom with parchment paper.
2. Cream butter and 2 cups of sugar in the bowl of an electric mixer fitted with paddle attachment, until light and fluffy, 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add the flour, buttermilk mixture alternatively to the batter, beginning and ending with the flour. Divide the batter evenly between pans. Smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a cooling rack set over a sheet pan. Spoon the lemon syrup over them. Allow the cakes to cool completely.
5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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