Lemon Cake

(uses 5-6 lemons)

Cake:

1 c. butter, at room temperature

2 c. sugar

4 large eggs, at room temperature

1/3 c. lemon zest (about 4 lemons)

3 c. flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1/4 c. freshly squeezed lemon juice

¾ c. buttermilk, at room temperature

1 tsp. vanilla extract

Lemon Syrup:

½ c. granulated sugar

½ c. fresh lemon juice

Lemon Glaze:

2 c. powdered sugar

3 ½ Tbs. fresh lemon juice

Instructions

Cake:

Preheat oven to 350.  Grease and flour two loaf pans or divide the batter into three 8” cake pans (line the bottom with parchment, this cake likes to stick).

Cream the butter and 2 cups sugar until light and fluffy.

Add the eggs one at a time and the lemon zest.

In small bowl, sift together the flour, baking powder, soda, and salt.

In another bowl, combine lemon juice, buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with flour.

Bake for 50-60 minutes for loaf pans and 20-25 minutes for cake pans (until toothpick comes out clean).

Make the lemon syrup: Combine 1/2 c. sugar and 1/2 c. lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When cakes are done, let them cool in pans for 10 minutes.

Remove cakes from pans and set them on a rack set over a tray or waxed paper; poke holes with toothpick and spoon the lemon syrup over them.

 Allow the cakes to cool completely.

Top loaf cakes with glaze OR lemon buttercream.

Lemon Glaze: combine the powdered sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth.  Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Lemon Buttercream: 

1 1/2 c. butter (at room temperature)

5-6 c. powdered sugar

3 Tbs. heavy whipping cream

3-4 Tbs. fresh lemon juice

Whip the butter until creamy.  Add the powdered sugar 1/2 c. at a time alternating with cream and lemon juice.