Ingredients
• 1 cup butter, softened
• 2 ½ cups sugar, divided
• 4 large eggs, at room temperature
• ⅓ cup grated lemon zest
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup fresh lemon juice, plus 3 ½ tablespoons, divided
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
Preparation
• Preheat the oven to 350 degrees Fahrenheit. Grease and flour a large Bundt pan.
• In a large mixing bowl, cream together the butter and 2 cups of sugar until light and fluffy, about 5 minutes.
• Add the eggs one at a time, beating well after each addition.
• Mix in the lemon zest.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
• In another bowl, combine ¼ cup lemon juice, buttermilk, and vanilla.
• Alternately add the flour mixture and the buttermilk mixture to the creamed butter and sugar, beginning and ending with the flour mixture.
• Pour the batter into the prepared Bundt pan.
• Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
• While the cake is baking, prepare the lemon syrup by combining ½ cup sugar and ½ cup lemon juice in a small saucepan. Cook over low heat until the sugar dissolves.
• After the cake is done, cool it in the pan for 10 minutes, then remove it from the pan.
• Poke holes in the cake with a large fork and drizzle the lemon syrup over the top. Allow the cake to cool completely.
• For the glaze, whisk together powdered sugar and the remaining 3 ½ tablespoons of lemon juice. Pour over the cooled cake, letting it drizzle down the sides.