Ingredients:

  • 1 1/2 cups (180g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • Zest of 2 large lemons (about 2 tablespoons)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice (or enough to reach desired consistency)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in the vanilla extract and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. While the cake bakes, prepare the lemon syrup by simmering sugar and lemon juice until sugar is dissolved.
  8. As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Pour the warm lemon syrup evenly over the cake. Let cool in the pan for 15 minutes.
  9. Release the sides of the springform pan and transfer the cake to a wire rack to cool completely.
  10. Whisk together powdered sugar and lemon juice until smooth. Adjust the amount of lemon juice to achieve desired consistency.
  11. Pour the glaze over the cooled cake, allowing it to drip down the sides.
  12. Slice and serve. Enjoy your little piece of sunshine!