The lemon-y-est lemon cake you’ll ever meet! Thanks to Food52 for sharing!
zest from 3 large lemons AND 3 T. freshly squeezed lemon juice
2 2/3 c. flour
1/2 t. EACH baking soda AND salt
1 c. butter, softened AND 2 c. sugar
1 c. buttermilk
Glaze – 1/2 c. freshly squeezed lemon juice AND 1/3 c. sugar
Preheat the oven to 350 and generously butter your bundt pan. Prep the lemon zest and juice and place in a small cup and set aside, then measure out and whisk together the flour, baking soda and salt and set aside.
Using your electric mixer, beat the butter for a couple of minutes until soft and fluffy and then beat in the sugar until well combined. Add the eggs, one at a time, beating well in between and scraping down the sides of the bowl as needed. With the mixer on low speed, add in one third of the dry mix, alternating with half of the buttermilk, beginning and ending with the dry and beating only until smooth between each addition.
Remove the bowl from the mixer and use a spatula to stir in the lemon zest and juice. Scrape the batter into your prepared pan and bake for about an hour until a toothpick comes out of the center dry. The cake will be a deep golden brown and should be pulling away from the edges when done. While the cake is baking, make the glaze by whisking together the lemon juice and sugar in a small bowl. Continue to stir the glaze occasionally during the hour that the cake is baking.
Once the cake is out of the oven, allow it to rest in the pan for 5 minutes, then carefully turn it out onto a rack that has been placed over a sheet of parchment or foil. Use a pastry brush to brush and dab the glaze all over the top, sides and middle of the cake. Repeat over the whole cake until the glaze is gone and it has completely soaked into the cake. Leave the cake to ‘marinate’ and cool completely before slicing and serving – this also keep really well because of the glaze…but I’m pretty sure it won’t last long!