1 cup (225 grams or 8 ounces) unsalted butter at room temperature
2 1/2 cups (500 grams) sugar divided
4 extra-large eggs at room temperature (or use 4 large eggs)
1/3 cup lemon zest grated (from 6 to 8 large lemons)
3 cups (390 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
3/4 plus 3 1/2 tablespoons cup (175 ml) plus ml freshly squeezed lemon juice
3/4 cup (175 ml) buttermilk at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) powdered sugar sifted if lumpy
Equipment
oven
two 8 1/2- by 4 1/4-inch loaf pans or 12-cup bundt pan
electric mixer with paddle attachment
bowls
cake tester
small saucepan
rack
Directions
Heat oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2- by 4 1/4-inch loaf pans, and line the bottoms with parchment paper. Alternatively, generously butter and flour a 12-cup bundt pan.
Cream butter and 2 cups (400 grams) of the sugar (leave the last 1/2 cup for the syrup) 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, and lemon zest.
Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup (60 ml) lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or pour into prepared bundt, smooth top(s), and bake for 45 minutes to 1 hour, until a cake tester comes out clean. The bundt version tends to be done in 45 to 50 minutes.
Combine remaining 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves to make the soaking syrup.
When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
Combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
For time-saving tips, consider the following: rub the lemon zest into the sugar, use 4 large eggs instead of extra-large, add the salt with the butter, skip the vanilla extract, and mix dry and wet ingredients directly in the batter.