July 15, 2009 | posted by AKW Jay
For the Cake
½ lb Butter – Unsalted
2 ½ Cups White Sugar
4 Extra Large Eggs – At room temperature
Zest of 6 lemons
3 Cups All-Purpose Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
1 Tsp. Kosher Salt
¼ Cup Lemon Juice – Freshly Squeezed
3/4 Cup Buttermilk – At room temperature
1 Tsp. Pure Vanilla Extract
For the Glaze
2 Cups Confectioners Sugar
3 ½ Tbsp. Lemon Juice – Freshly Squeezed
Cream the butter and sugar: Combine the butter and sugar and cream in a mixer, using a paddle, until light and fluffy. With the mixer on a low speed, add the eggs, one at a time, and the lemon zest.
Add the dry ingredients: Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl combine the lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures to the batter in three additions. Divide the batter evenly between the two loaf pans, smooth the tops, and bake at 350° for 45 minutes to an hour or until a tooth pick comes out clean.
Make 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 warm/cooled cakes and allow the glaze to drizzle down the sides.
Serving suggestion: Simply top a slice of the lemon buttermilk cake with a few of your favorite fresh berries and a dollop whipped cream! The best!