Lemon Cake

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)

For the Glaze

• 1 1/2 cups confectioners' sugar (2 cups original recipe)
• 3 1/2 tablespoons fresh lemon juice

Directions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

3. 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. 4

   With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

5. 5

   Sift together the flour, baking powder, baking soda, and salt in a bowl.

6. 6

   In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.

7. 7

   Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

8. 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. 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. 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. 11

    Allow the cakes to cool completely.

12. 12

    For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.

13. 13

    Pour over the top of the cakes and allow the glaze to drizzle down the sides.