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Lemon Cake

This classic is from the Barefoot Contessa Parties cookbook. I've made this show stopper dessert so many times I've lost count. It is simple and easy to make with so much flavor it blows you away.
The lemon zest in the cake itself makes the flavor pop!! The glaze is full of lemony goodness too. I recently served it at a Granny camp I had at my home and the ladies loved it. Try it for your next luncheon or dinner party.
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Ingredients Method

Ingredients
  

  • 1/2 lb unsalted butter (2 sticks), at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra large eggs, at room temperature
  • 1/3 cup grated lemon zest (6-8 large lemons)
  • 3 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 3/4 cup fresh squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 tsp vanilla extract
For the Glaze
  • 2 cups confectioners sugar, sifted
  • 3 1/2 tbsp freshly squeezed lemon juice

Method
 

  1. Pre heat the oven to 350°.
    Grease and flour 2 (8 1/2 x 4 1/4 x 2 1/2 inch) loaf pans. You may also line the bottom with parchment paper, if desired
  2. Cream the butter and 2 cups of sugar together with a hand held mixer or stand 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.
  3. 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 mixture. Divide the batter evenly