INSTRUCTIONS:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan and set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer fitted with a paddle attachment.
Incorporate the Eggs: Add the eggs, one at a time, beating well after each addition until fully incorporated.
Add the Lemon Flavor: Mix in the fresh lemon juice and lemon zest until evenly distributed throughout the batter, infusing it with bright citrus flavor.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Add the Vanilla Extract: Stir in the vanilla extract, ensuring that it is evenly incorporated into the batter.
Pour into the Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake to Perfection: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Glaze: Allow the Lemon Cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth.
Drizzle with Glaze: Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides for a beautiful finish.
Slice and Serve: Slice the Lemon Cake into thick, decadent slices and serve with a cup of tea or coffee for the ultimate indulgence. Watch as your loved ones' faces light up with delight at the sight (and taste) of this zesty masterpiece.
