FROM: Micha in AZ, Pat, West Chester, Pa, Kim, WA, and Margie-KY,

INA GARTEN'S LEMON CAKE

FOR THE CAKE:
1/2 pound unsalted butter
2 1/2 cups granulated 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 freshly squeezed lemon juice, divided use
FOR THE LEMON SYRUP:
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
FOR THE GLAZE:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice

TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Grease two (8 1/2x4 1/2x2 1/2-inch) loaf pans.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda and salt in a bowl.

In another bowl, combine 1/4 cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops.

Bake for 45 minutes to an hour, until a cake tester comes out clean.

TO MAKE THE LEMON SYRUP:
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

FOR THE GLAZE:
Combine the confectioners' sugar and 3 1/2 tablespoons lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Makes two 8-inch loaves
Source: Barefoot Contessa Parties! by Ina Garten