Lemon Cake

This is an adaption of an adaption, from my friend Brandy at Just Another Foodie. This is the best lemon cake I think I've ever eaten; it's certainly not subtle - it's a rich, moist cake with a great lemon (but not sour) flavor. It's such a refreshing dessert that's perfect for summer.

I made a few changes to the recipe, but the one Brandy posted is below. I don't buy extra-large eggs, so I used 4 large eggs instead. Also, I didn't have buttermilk on hand, so I used 3/4 Tbsp. vinegar in 3/4 cup whole milk, which worked like a charm.

Lemon Cake
Adapted from ”Barefoot Contessa Parties!” by Ina Garten, and smittenkitchen.com

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans or one bundt pan, and line the bottoms with parchment paper (no parchment paper if you’re using a bundt pan).
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between loaf pans or one bundt pan, smooth tops, and bake for ~45 minutes, until a cake tester (or toothpick) comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, carefully Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.