Ingredients

The following ingredients have 24 Servings
  • 1 cup (8 ounces, 2 sticks) unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 4 large eggs (at room temperature)
  • 1/3 cup grated lemon zest (3 to 4 large lemons*)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup buttermilk (at room temperature)
  • 1 teaspoon lemon extract
  • 2 cups confectioners' sugar (sifted)
  • 3 1/2 tablespoons freshly squeezed lemon juice

Instruction

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  • Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and lemon extract. Add the flour and buttermilk mixtures alternately to the batter, stirring as you go, 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. Mine took 50 minutes to completely cook.
  • When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. 
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing well until smooth. While cakes are still slightly warm, pour glaze over the tops of the cakes and allow the glaze to drizzle down the sides. Allow cakes to cool completely before slicing.
  • Cover and store leftover cake at room temperature for up to 3 days or up to 1 week in the refrigerator.