Zesty Drizzled Lemon Cake

Ingredients

Cake

• 1 cup unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 4 extra-large eggs at room temperature
• 1/3 cup grated lemon zest (6-8 large lemons)
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup freshly squeezed lemon juice
• 3/4 cup buttermilk at room temperature
• 1 teaspoon pure vanilla extract

Glaze & Garnish

• 2 cups confectioners' sugar
• 3 1/2 Tablespoons freshly squeezed lemon juice
• 2 Tablespoons lemon zest

Directions

Cake

1. Preheat oven to 350F.
2. Grease and lightly flour a Bundt pan.
3. Cream butter and 2 cups of granulated sugar for about 5 minutes, or until light and fluffy.
4. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
5. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla extract.
6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
7. Pour the batter into the Bundt pan and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
8. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
9. 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

1. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
2. Place the cake onto a serving dish and pour over the top of the cake and allow the glaze to drizzle down the sides. Garnish with lemon zest.