INGREDIENTS
1 cup butter, softened
2 1⁄2 cups sugar (divided)
4 large eggs, room temperature
1⁄3 cup grated lemon zest
3 cups flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
3⁄4 cup plus 3 1/2 tablespoons fresh lemon juice (divided)
3⁄4 cup buttermilk
1 teaspoon vanilla
2 cups powdered sugar
DIRECTIONS
Heat oven to 350 degrees. Grease and flour a large bundt pan.
In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
Add the eggs one at a time.
Stir in the lemon zest.
Sift the flour, baking powder, baking soda and salt in a small bowl.
In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
Pour batter into prepared bundt pan.
Bake for 50 minutes or until cake tests done with a toothpick.
Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
When cake is done, let cool for 10 minutes and remove from the pan.
Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.
