Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cup granulated sugar
3 large eggs
2 tablespoons lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
Lemon glaze:
1 1/2 cup powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bread pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time.
Stir together the lemon zest, lemon juice and vanilla extract.
Gradually mix dry ingredients alternately with buttermilk, starting and ending with dried ingredients.
Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
For the glaze:
In a small bowl, combine the powdered sugar, lemon juice and lemon zest until smooth.
Drizzle the glaze over the cooled cake. Allow it to set before cutting.
Garnish with additional lemon slices if desired.