Lemon cake

Ingredients

Cake

• 2 sticks butter
• 2 cups sugar
• 4 extra-large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup lemon juice
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract

Syrup

• 1/2 cup sugar
• 1/2 cup lemon juice

Glaze

• 2 cups confectioners sugar
• 3 1/2 tablespoons lemon juice

Directions

1. Heat oven to 350 degrees F. Grease and flour bundt cake pan.
2. Cream butter and in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time.
3. Sift together flour, baking powder, baking soda and salt in a bowl.
4. In another bowl, combine lemon juice, buttermilk and vanilla.
5. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Pour batter into cake pan and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
6. When cakes are done, let them cool 10 minutes. Invert onto a flat tray.

Syrup

1. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
2. Pour syrup over top of cake.

Glaze

1. Combine confectioners’ sugar and lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.