Lemon Cake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1/2 lb unsalted butter, room temperature
• 1 1/2 cups sugar (2 1/2 cups original recipe)
• 4 extra large eggs, room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup fresh lemon juice
• 3/4 cup buttermilk, room temperature
• 1 1/2 teaspoons pure vanilla extract (1 tsp. original recipe)
• 1 1/2 cups confectioners' sugar (2 cups original recipe)
• 3 1/2 tablespoons fresh lemon juice

Recipe

• 1 preheat the oven to 350°f (180°c).
• 2 grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
• 3 cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy.
• 4 with the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
• 5 sift together the flour, baking powder, baking soda, and salt in a bowl.
• 6 in another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
• 7 add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
• 8 divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• 9 combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup.
• 10 when the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes.
• 11 allow the cakes to cool completely.
• 12 for the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
• 13 pour over the top of the cakes and allow the glaze to drizzle down the sides.