Directions:
Preheat and Prepare: Preheat the oven to 350°F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Optionally, line the bottom with parchment paper for easy removal.
Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and 2 cups granulated sugar until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Prepare Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
Combine Wet Ingredients: In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
Mix Batter: Add the flour mixture and buttermilk mixture alternately to the batter, beginning and ending with the flour. Mix until just combined.
Bake: Divide the batter evenly between the prepared pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Make Lemon Syrup: While the cakes bake, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan. Cook over low heat until the sugar dissolves.
Cool and Soak: When the cakes are done, allow them to cool for 10 minutes. Remove from the pans and set on a rack. Spoon the lemon syrup over the warm cakes and let them cool completely.
Prepare Glaze: For the glaze, whisk together the confectioners’ sugar and lemon juice until smooth.
Glaze and Serve: Pour the glaze over the cooled cakes, allowing it to drizzle down the sides. Serve and enjoy!
This lemony delight is sure to brighten any occasion with its fresh flavor and moist texture.
