If you like a really lemony cake, this one's for you! Garnish with fresh raspberries for a slice of summer-on-a-plate!
The directions for this cake seem complicated but they aren't. Some of the ingredients are divided between the cake and the syrup, so be careful to read through the directions carefully.
1/2 pound (2 sticks) unsalted butter
2 1/2 cups granulated sugar
4 large eggs
1/3 cup lemon zest (6 to 8 lemons)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup fresh lemon juice
3/4 cup buttermilk
1 tsp vanilla
2 cups confectioners' sugar, sifted
3 1/2 T fresh lemon juice
Preheat the oven to 350. Grease, flour and line the bottom of two 8 inch loaf pans with parchment paper.
Cream butter, and 2 cups granulated sugar in a large bowl, until thick and fluffy (about 5 minutes). Add the eggs, one at a time, and the lemon zest.
In a separate bowl, sift together the flour, baking powder, soda and salt. In a third bowl, combine the buttermilk, vanilla and 1/4 cup lemon juice.
Alternate adding the flour mixture and the buttermilk mixture, to the butter/sugar mixture in the large bowl. Begin and end with the flour. When blended, pour into the two prepared loaf pans. Smooth the tops, and bake for 45 minutes to one hour, or until toothpick tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until the sugar is dissolved.
Cool cakes for 10 minutes in the pan. Invert them onto a wire rack set on a cookie sheet. Spoon SYRUP over each and allow to cool.
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cooled cakes.