Makes Two 8 inch Loaves

1/2 pound unsalted butter at room temperature

2 1/2 cups granulated sugar

4 extra large eggs at room temperature

1/3 cup grated lemon zest from 6-8 large lemons

3 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

3/4 cup freshly squeezed lemon juice

3/4 cup buttermilk at room temperature

1 tsp pure vanilla extract

For the Glaze:

2 cups confectioners’ sugar, sifted

3 1/2 Tbsp freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease, flour and line the bottom of two 8 1/2 X 4 1/4 X 2 1/2 inch loaf pans with parchment paper.

Cream the butter and 2 cups granulated sugar int he bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. 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.

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.

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. Allow the cakes to cool completely.

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 cakes and allow the glaze to drizzle down the sides.

This recipe is from Ina Garten’s Barefoot Contessa Parties! Buy it now.