Lemon Cake

Ingredients:

For the cake:

• 1/2 pound unsalted butter
• 2 and 1/2 cups granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 cups flour
• 1/3 cup grated lemon zest
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 3/4 cup fresh squeezed lemon juice
• 3/4 cup buttermilk, room temperature

For the glaze:

• 2 cups of confectioners’ sugar
• 3 and 1/2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat oven to 340 degrees F. Line 2 loaf pans with parchment paper.
2. Mix together the butter and 2 cups of the granulated sugar. Then add and mix the eggs 1 at a time, and finally add the lemon zest.
3. Add together the baking powder, baking soda, flour, and salt in a bowl. In a different bowl, add together 1/4 cup lemon juice, buttermilk, and vanilla. Take these two bowls and alternately add them to the batter mixture. Divide the batter evenly into the two loaf pans and bake 45 minutes to 1 hour.
4. In a small saucepan, heat 1/2 cup granulated sugar and 1/2 cup lemon juice in a small saucepan over medium low heat until the sugar dissolves. Allow the cakes to cool for 10 minutes once out of the oven, then add to wire rack and let cool completely.
5. For the glaze/icing, mix together the confectioners’ sugar and the lemon juice in a bowl until smooth. Pour over the cakes and let it drizzle down the sides. Enjoy!