Ingredients
1cupunsalted butter
3cupsall-purpose flour,spooned and leveled
¾cuplow-fat buttermilk
2lemons,zested and juiced
1½tspsalt
½tspbaking powder
½tspbaking soda
2cupssugar
5large eggs
2cupsconfectioners’ sugar
3tbspfresh lemon juice
Preparation
Preheat oven to 350 degrees F, with rack in lowest position. Butter and flour two 4½x8-inch (6-cup) loaf pans.
In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
Divide batter evenly between pans, then smooth the tops. Bake for 50 to 60 minutes until a toothpick inserted in centers comes out clean. Tent it with a foil if it’s browning too quickly.
Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
Serve and enjoy!
