Barefoot Contessa Lemon Cake

Ingredients

 * ½ pound unsalted butter, at room temp
 * 2½ cups granulated sugar
 * 4 extra-large eggs at room temp
 * ⅓ cup grated lemon zest (6 – 8 large lemons)
 * 3 cups all-purpose flour
 * ½ teaspoon baking powder
 * ½ teaspoon baking soda
 * 1 teaspoon kosher salt
 * ¾ cup freshly squeezed lemon juice
 * ¾ cup buttermilk at room temperature
 * 1 teaspoon pure vanilla extract

Glaze

 * 2 cups confectioners' sugar
 * 3½ tablespoons freshly squeezed lemon juice

Directions

 * 1) Preheat oven to 350°F.
 * 2) Grease two 8½ x 4¼ x 2½ inch loaf pans.
 * 3) Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy.
 * 4) With the mixer on med.
 * 5) Speed, add the eggs, one at a time, and the lemon zest.
 * 6) Sift together flour, baking powder, baking soda and salt in a bowl.
 * 7) In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla extract.
 * 8) Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
 * 9) Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
 * 10) Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
 * 11) When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes.
 * 12) Allow the cakes to cool completely.

Glaze

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