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1
To make the cake: Preheat the oven to 350F Butter, flour and line a 3-inch-by-8-inch or similar loaf pan with parchment paper.
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2
Sift together the flour, baking powder and salt.
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3
Cream the butter and sugar together in a mixer.
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Stop the mixer and scrape down the sides, then slowly begin to beat again.
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5
Add the eggs, one at a time, beating each in completely between each addition.
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Add the lemon zest, beat again, and scrape down the bowl.
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7
Mix the lemon juice with the buttermilk.
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8
Again, slow the mixer and alternately add the flour mixture and the liquid, beating completely between each addition.
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9
Increase the speed to high and beat for an additional minute to aerate the mixture, building the structure of the cake.
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10
Wipe down the sides with a spatula and beat for 30 seconds.
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11
Pour the batter into the prepared pan, filling it half full.
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12
Bake 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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13
While the cake is baking, prepare the lemon syrup.
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14
To make the lemon syrup: Combine all ingredients in a small saucepan and bring to a boil over medium-high heat.
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Reduce the heat to simmer and heat until the sugar dissolves.
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16
Turn off the heat and let stand.
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17
To finish: When the cake comes out of the oven, use a wooden skewer or similar item and poke holes in the top of the cake.
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18
Drizzle half the syrup over the cake.
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Let stand for 15 minutes, then turn out the cake on a sheet of plastic wrap and poke holes in the bottom of the cake.
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20
Pour the remaining syrup over the bottom of the cake.
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Wrap tightly with plastic wrap and chill for 1 to 2 hours.
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22
Alternative: If you don't want a lemon syrup, you can make a lemon glaze by combining 1 1/2 tablespoons fresh lemon juice with 1 cup powdered sugar.
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23
Drizzle over the top of the warm cake.
