Marcia Laun Recipe Collection
Lemon Cake

Half pound (2 cubes) softened unsalted butter
2 1/2 C. Sugar (divided use)
4 Eggs, extra large @ room temperature
1/3 C. grated lemon zest
3 C. Flour
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Kosher salt
3/4 C Lemon Juice (divided use)
3/4 C. Buttermilk @ room temperature
1 tsp. Vanilla

GLAZE:
2 C. Powdered sugar, sifted
3 1/2 Tbs. Lemon juice

Preheat oven to 350 degrees. Grease and flour 2 loaf pans (8 12"x4 1/4"x2 1/2"
If desired, line bottoms w/parchment paper. Cream soften butter and 2 C grnulated sugar until light and fluffy (about 5 min). Then, at medium speed, add eggs (one at a time)and then add the lemon zest.

In a separate bowl, seft together flour, baking powder, baking soda and salt.

In another bowl, combine 1/4 C. lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately (begin and end with flour). Divide batter evenly between the pans, smooth the tops. Bake for 45 to 60 min. until tester comes out clean.

Combine 1/2 C. granulated sugar with 1/2 c. lemon juice and cook over low heat until sugar dissolves. Cool cakes 10 min., remove from pans and set on rack over sheet pan (bottom side up). Spoon syrup over slowly. Allow to cool completely.

For glaze: combine powdered sugar and 3 1/2 Tbs. lemon juice w/whisk. Pour over tops of cakes and allow to drizzle down the sides.

This is a wonderful, moist cake. It freezes well. I like to zap the slices in the microwave for 10 seconds or so to serve warm.

Recipe Contributed by Nancy Acocks