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==
# Preheat oven to 350°F.
# Grease two 8½ x 4¼ x 2½ inch loaf pans.
# 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.
# With the mixer on med.
# Speed, add the eggs, one at a time, and the lemon zest.
# Sift together flour, baking powder, baking soda and salt in a bowl.
# In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla extract.
# Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
# 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.
# Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
# 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.
# Allow the cakes to cool completely.
=== Glaze ===
# 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.
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Category:Celebrity Recipes
Category:Cake Recipes
Category:Buttermilk Recipes
Category:Wheat flour Recipes
Category:Egg Recipes
Category:Lemon peel Recipes
Category:Lemon juice Recipes
Category:Vegetarian Recipes
Category:Ina Garten Recipes