Lemon Cake

Directions

1. 1
   Preheat the oven to 350F (180C).
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.