Ina's Lemon Cake

I love this lemon cake. The lemon syrup makes it so moist and gives it extra zing. This cake is divine when served with fresh raspberries! This recipe make 2 8-inch loaves.

Ingredients:
1/2 pound butter @ room temp.
1 1/2 cups sugar
4 large eggs @ room temp.
1/3 cup grated lemon zest
3 cups flour
1/2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup fresh lemon juice
3/4 cup buttermilk @ room temp.
1 tsp vanilla

Directions:
Preheat oven to 350. Grease & flour two loaf pans (or use cooking spray).

Cream butter & 2 cups of the sugar for about 5 minutes. Add the eggs, one at a time, and the lemon zest.

Sift together the dry ingredients in a medium bowl and set aside. In another bowl combine 1/4 cup of the 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 and bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Combine the remaining 1/2 cup sugar with the remaining 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

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

Glaze
2 cups powdered sugar
3/ 1/2 Tbs lemon juice

Combine sugar & lemon juice and mix with a whisk until smooth. Pour over tops of cakes and let drizzle down the sides