-
1
Preheat the oven to 350F (180C).
-
2
Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
-
3
Cream the butter and 2 cups 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 medium speed, add the eggs, one at a time, and the lemon zest.
-
5
Sift together the flour, baking powder, baking soda, and salt in a bowl.
-
6
In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
-
7
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
-
8
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.
-
9
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup.
-
10
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.
-
11
Allow the cakes to cool completely.
-
12
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
-
13
Pour over the top of the cakes and allow the glaze to drizzle down the sides.
