Preheat the oven at 350 degrees and grease and flour two loaf pans. Cream Butter and 2 cups sugar. Add eggs 1 at a time and the lemon zest.
All the fresh lemon is what makes this scrumptious!!
Stir the flour, baking powder, soda, and salt in bowl. In another bowl combine 1/4 c lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixture alternately to the batter.
Divide the batter evenly between the pans and smooth top. Bake for 45 min to an hour. Do not overcook!!
Combing 1/2 c granulated sugar with 1/2 c lemon juice in a saucepan and cook over low heat until sugar dissolves.
When cakes are done allow to cool 10 min. Remove from pans and set them on a rack over a tray and spoon lemon syrup over them. Allow to cool.
For glaze, combine the confectioners sugar and the lemon juice in a bowl til smooth. Pour over cakes and let drizzle down sides.
I love this because it makes two loaves. Great to keep one and give one away! You can also freeze for a treat later on!
I hope you enjoy it! Let me know if you bake this and I will give you a shout out!!
1/2 pound unsalted butter
2 1/2 c sugar
4 extra large eggs at room temp
1/3 cup grated lemon zest (6-8 lemons)
1/2 t baking powder
1/2 t baking soda
1 t salt
3/4 cup freshly squeezed lemon juice, divided
3/4 c buttermilk
1 t pure vanilla
2 c confectioners' sugar, sifted
3 1/2 T freshly squeezed lemon juice
Great for Easter!