3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup buttermilk, room temperature
1 tsp. vanilla
1 cup butter, room temperature
2 cups sugar
5 eggs, room temperature
1/3 cup lemon zest
1 cup fresh lemon juice
3/4 cup fresh lemon juice
3/4 cup sugar
2 1/2 cups powdered sugar
1/4 cup possibly a bit more of fresh lemon juice
1 tsp. lemon zest
Preheat oven to 350 degrees.
Silicone dessert bar baking pan with 12 holes ,recipe makes about 2 1/2 dozen cake fingers or 2- 9×5 inch loaf pans buttered and floured.
In a large bowl whisk together the flour, baking soda, baking powder and salt. In a liquid measuring cup pour in 3/4 cup buttermilk and then add vanilla; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl down well. Add the flour and buttermilk mixtures alternately ending with the flour. Stir in the lemon juice and zest.
Divide the batter evenly among 2 loaf pans or using a small ice cream scoop, scoop about 3 scoops per cake slot.
Bake filled silicone dessert bar pan for 20 minutes; 2 loaf pans about 50 minutes or until a toothpick inserted into the center comes out clean. Allow silicone pan cool for about 5 minutes and place cake fingers on parchment lined baking sheet and allow to cool completely. Allow loaf pans to cool in pans for about 10 minutes before removing; place on parchment lined baking sheet.
Combine the sugar and lemon juice in a small saucepan. Dissolve sugar into lemon juice over medium low heat. When mixture resemble a light yellow and sugar dissolved remove from heat. Spoon evenly over tops of cakes; allow syrup to soak in completely.
Combine the powdered sugar, lemon juice and zest using a whisk. Whisk until smooth. Add more juice , if needed for correct glaze consistency. Evenly spoon glaze over cakes. Allow to set up. Store cakes in airtight container.