- 1 cup (2 sticks) unsalted butter, softened, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 3/4 cup low-fat buttermilk
- Zest of 2 lemons, finely grated
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups sugar
- 5 large eggs
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour a bundt pan or two loaf pans.
- In a small bowl, combine buttermilk with lemon zest and lemon juice. In a medium bowl, whisk together flour, salt, baking powder and baking soda.
- With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two parts, beginning and ending with flour; beat just until smooth (do not overmix).
- Pour batter into the pan and smooth the top. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).
- 1/3 cup lemon juice
- 1/4 cup sugar
- Leave the cake in the pan and set it on a wire cooling rack. As soon as you take the cake out of the oven, poke small holes in the top with a toothpick. Drizzle half of the lemon sauce over the top, letting it soak into the cake.
- After the cake has cooled for 10 minutes, turn it out onto the cooling rack. Poke more holes in the top and drizzle the remaining lemon sauce over the top.
- Let the cake cool completely before icing.
- 2 cups powdered sugar
- 3-4 tablespoons lemon juice
- Whisk the powdered sugar to remove clumps. Stir in lemon juice in small quantities until all of the sugar is dissolved and desired consistency is reached. I used 3 tablespoons and still found it to be slightly runnier than I'd have liked.
- Set the cake's cooling rack over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides. Let dry, about 30 minutes--if you can wait that long. This cake is good warm, as well as cold the next day.