Glazed Lemon Cake

Preheat your oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans and line the bottom with parchment paper.

Cream the butter with 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed. Cream until fluffy, about 3 minutes.

Add the eggs 1 at a time, and then the lemon zest.

In a separate large bowl, sift together flour, baking powder, baking soda, and salt and set aside.

In another bowl, combine 1/2 cup lemon juice, buttermilk, and vanilla bean paste.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake toothpick 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, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan. Poke some holes with toothpicks over the cake and spoon the lemon syrup over the cakes, allowing the syrup to soak in. Allow the cakes to cool completely.

For the top glaze, combine the confectioners' 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. Add lemon zest over the top If desired so it looks pretty.Tips: 1) Do not over mix or your bread will be very dense and 2) Use tart lemons. Meyer lemons are too sweet for this recipe!Recipe is adapted fromIna Garten’s Lemon Cake Recipe.

For the top glaze, combine the confectioners' 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. Add lemon zest over the top If desired so it looks pretty.

Tips: 1) Do not over mix or your bread will be very dense and 2) Use tart lemons. Meyer lemons are too sweet for this recipe!

Recipe is adapted fromIna Garten’s Lemon Cake Recipe.