INGREDIENTS:
For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
½ cup buttermilk
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
INSTRUCTIONS:
Preheat oven: to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and lemon juice.
Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.
Bake: Pour batter into prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting.
Make the glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Frost: Drizzle glaze over cooled cake.