Ingredients
U.S. Metric Conversion chart
Cake:
1 cup(s) (2 sticks) unsalted butter, softened, plus more for pan
3 cup(s) all-purpose flour (spooned and leveled), plus more for pan
3/4 cup(s) low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup(s) fresh lemon juice (about 2 lemons)
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
2 cup(s) sugar
5 large eggs
Glaze:
2 cup(s) confectioners' sugar
3 tablespoon(s) (up to 4) fresh lemon juice
Directions
1. Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
2. 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.
3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. 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).
5. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
6. To make glaze: Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
7. Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.
