Lemon Cake

Preheat the oven to 350 degrees. Grease, flour, and line the bottom of two 8 1/2x 4 1/2x 2 1/2-inch loaf pans with parchment paper.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mizer on medium speed, add the eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with thte flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester come our 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, let them cook for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. All the cakes to cool completely.

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