Instructions

• Preheat the oven to 350°F. Grease and flour two 5x8-inch loaf pans; set aside.
• In a large bowl, use an electric mixer to cream ½ pound (2 sticks) unsalted butter with 2 cups granulated sugar on medium-high speed until light and fluffy, about 5 minutes.
• With the mixer on medium, add the 4 extra-large eggs one at a time, mixing until each is incorporated. Scrape the bowl as needed. Add ⅓ cup freshly grated lemon zest and mix until combined.
• In a medium bowl, sift together 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt.
• In another bowl, whisk together ¼ cup of the freshly squeezed lemon juice, ¾ cup buttermilk, and 1 teaspoon vanilla extract.
• With the mixer on low, add the dry flour mixture and the buttermilk mixture to the butter mixture alternately, beginning and ending with the flour mixture. Add in increments (flour, wet, flour, wet, flour) and mix just until combined—do not overmix.
• Divide the batter evenly between the two prepared loaf pans and smooth the tops. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• While the cakes bake (or during the last 10 minutes of baking), make the lemon syrup: combine the remaining ½ cup granulated sugar and ½ cup of the freshly squeezed lemon juice in a small saucepan. Cook over low heat, stirring, until the sugar dissolves and the mixture is clear; remove from heat.
• When the cakes are done, cool in the pans for 10 minutes. Remove the cakes from the pans and place them on a wire rack set over wax paper or a sheet pan.
• Poke holes all over the tops of the warm cakes with a skewer or toothpick. Spoon or brush the warm lemon syrup evenly over the cakes, allowing it to soak in. Let the cakes cool completely on the rack.
• To make the glaze, place 2 cups sifted powdered sugar in a bowl and whisk in 3½ tablespoons freshly squeezed lemon juice until smooth and pourable.
• Pour or spoon the glaze over the tops of the cooled cakes, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.