Ingredients:
For the Cake
3 cups all purpose flour, spooned into a measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted
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